Saturday, 31 January 2015

Marinated Butterflied Lamb

With BBQ season fast approaching here are two tasty and easy variations to try on the barby.

As the process of barbequeing is known to generate high amounts of free radicals always make sure you combine your grilled meats with foods high in anti-oxidant compounds, for example, a cabbage salad, garlic, herbs such as rosemary and or a dollop  of pesto.
Organic lamb is always preferable (I get mine from my local farmers market), taste is superior, meat has a better essentail fatty acid content and  impacts less on the environment.


 Butterfly Lamb Variation 1

1 leg of butterflied lamb
1/2 c fresh lemon juice
1/2c tamari sauce

Score the lamb.
Marinate at room temperature (or refrigerated) for several hours in tamari and lemon juice.
Barbeque or grill for aboout 15-20 mins per side until medium rare.
Serve sliced thinly across the grain, with warmed marinade.


Version 2

1.5 kg (approx) butterflied lamb leg
1/4 c red wine
1/4 c olive oil
3 cloves garlic, crushed
1/4 c fresh rosemary, finely chopped
1 tsp fresh thyme, chopped
Pepper and Himalayan / Sea salt

Cover lamb with marinade ingredients for 15 minutes minimum.
BBQ on high temp for 5mins per side.
Cover and cook on medium - low for 10 minutes. Rest for 15 mins beore slicing thinly against the grain.

If your bbq doesn't have a lid roast in medium oven for 50 mins, basting frequently.
Rest for 15 mins before serving.