Cold butterflied lamb

Recipe from: 12/15/2005 12:00:00 AM
Cold butterflied lamb

Ingredients 9
Servings 6
Time 30

Ingredients

  • 250
    ml
    Marinade: tomato sauce
  • 250
    ml
    oil
  • 60
    ml
    soft brown sugar
  • 30
    ml
    apple cider vinegar
  • 25
    ml
    grated fresh ginger
  • 4
    cloves
    garlic cloves, crushed
  • 50
    ml
    soy sauce
  • 3
    sprig
    leaves of 3 rosemary sprigs
  • 1
    Meat: large leg of lamb, deboned and butterflied
 

Method

60
 
Marinade Blend all the ingredients.

Meat Rub the marinade into the meat and leave in the refrigerator overnight. Preheat the oven to 160°C. Roast the lamb in the marinade for 60 minutes or until brown on the outside but still slightly pink inside. Remove from the oven and allow it to cool in the sauce. Lift the meat from the sauce and carve into long, thin slices against the grain. The sauce may be thickened slightly with gravy powder or flour.

 

Read more on: roast  |  lamb
 

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