Butterflied marinated lamb

Name: Butterflied marinated lamb
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg lamb deboned, butterflied; salt and freshly ground black pepper to taste; 250.00 ml soy sauce; 15.00 ml lemon juice; 30.00 ml Dijon mustard; 4.00 garlic cloves, crushed

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (6)

2.00 kg	lamb — deboned, butterflied
	salt and freshly ground black pepper — to taste

MARINADE

250.00 ml	soy sauce
15.00 ml	lemon juice
30.00 ml	Dijon mustard
4.00	garlic — cloves, crushed

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Method:

Place lamb in a shallow dish.
MARINADE: Mix ingredients and pour over lamb. Marinate overnight, covered, in the refrigerator.
Next morning, 1 hour or so before roasting, remove from marinade. Place on rack of a roasting pan. Sprinkle meat lightly on all sides with salt and milled black pepper.
Roast at 200 ºC, allowing 15 to 25 minutes per 500 g. Baste once or twice with marinade while roasting.
Remove from pan and set aside until meat cools to room temperature before carving.