Deboned leg of lamb

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (8)

1.00 leg of lamb — butterflied, deboned
MARINADE
250.00 ml lemon juice
250.00 ml olive oil — or sunflower oil
15.00 ml fresh rosemary — chopped
15.00 ml fresh thyme — chopped
15.00 ml fresh oregano — chopped
2.00 garlic — cloves, crushed
30.00 ml brown sugar
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Method:

Make a few incisions along the muscles to flatten the meat slightly. Sprinkle salt and freshly ground pepper all over the lamb and rub in along with a little sugar.
Put the lamb into a roasting pan.
Mix together the marinade ingredients and pour over the lamb.
Marinate for 3 days, turning the meat twice a day.
Braai over medium to slow coals for about 45 minutes, brushing frequently with marinade. Leave a little marinade in the baking pan.
Warm up the remaining marinade, put the leg of lamb in the marinade, and allow to sit for a few minutes, while still keeping warm.
Serve the thicker sections of meat to those who prefer their meat rare.



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