Butterfly lamb

Feeling a little Mediterranean I thought I’d throw some herbs from the balcony in a dish, add some tang of lemon and get a lamb going! Turns out that was a good decision and I will be serving this to the family again. It was beautiful, and the next day I used the leftover meat on a homemade pizza with some feta, herbs and tomato. I hope you like it!

Ingredients

Leg of lamb, bone off and butterflied

Salt and pepper

1 lemon, chopped into pieces

Handful of basil

A few sprigs of thyme

A few lengths of oregano

Drizzle of olive oil

 

Method

Lay the basil, thyme, oregano and lemon in the bottom of a roasting dish. Sprinkle with salt. Lay the lamb on top of the herbs to allow for infusion. Drizzle the lamb with olive oil, and dress with salt and pepper, rubbing it in. Pour ¼ cup water into the dish and place in the oven at 160 degrees Celsius for 1 hour. This is particularly lovely because when you eat the lamb, you honestly taste the herbs – they really go through the meat, and the lamb is moist and tender – don’t set the table with steak knives, butter knives will do! Enjoy!

The lamb placed on the herbs ready for infusion!

The end product! Delicious and moist!

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Butterfly lamb

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