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Butterflied marinated lamb

Ingredients 7
Servings 6


  • 2
    lamb, boned and butterflied (opened out flat)
  • salt and milled black pepper to taste
  • 250
    soy sauce
  • 15
    lemon juice
  • 30
    Dijon mustard
  • 4
    cloves garlic, lightly crushed


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.

Read more on: roast  |  lamb

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