Butterflied leg of lamb

Name: Butterflied leg of lamb
Yield: 0 serving
Cuisine: Braai
Ingredients: 0.00 0 lamb butterflied leg; 0.00 0 garlic large cloves; 0.00 0 bacon streaky; 0.00 0 rosemary fresh; 0.00 0 lemon; 0.00 0 canola oil; 0.00 0 salt and freshly ground black pepper

0 serving

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Lamb

By Food24 November 03 2009

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Ingredients (7)

0.00 0	lamb — butterflied leg
0.00 0	garlic — large cloves
0.00 0	bacon — streaky
0.00 0	rosemary — fresh
0.00 0	lemon
0.00 0	canola oil
0.00 0	salt and freshly ground black pepper

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Method:

Ask your butcher to butterfly the leg for you.
Take the garlic cloves and place them in a deep bowl with the oil.
Add salt and pepper to taste (don’t be shy), the rosemary and the juice of the lemon.
Blend with a stick blender.
Chop the bacon finely.
With a long thin knife, make incisions in the lamb and stuff with the bacon first and then the garlic mixture.
Cover the rest of the meat with the garlic and rosemary oil and leave to rest overnight.
Braai over medium hot coals until pink. Approximately 20 minutes per 500g of meat.