8 servings
Prep: 24 hrs 25 mins,
Cooking: 40 mins
Deboned butterflied leg of lamb that is marinated in amasi, roasted to perfection and served with a fresh vibrant chimicurri sauce.
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Ingredients (23)
For the lamb
1.5 kg | leg of lamb — deboned and butterflied |
2 tsp | salt |
1/2 tsp | black pepper |
For the marinade
500 ml | amasi |
2 | garlic cloves |
6-8 sprigs | fresh rosemary |
For the basting sauce
1/4 cup | olive oil |
2 tbsp | butter — melted |
1 | garlic clove |
1 tbsp | balsamic vinegar |
1 | lemon |
For the chimichurri sauce
1/3 cup | red onion |
3 | garlic cloves |
1/4 cup | red wine vinegar |
3 tbsp | fresh lemon juice |
1 cup | fresh parsley |
1/4 cup | fresh coriander |
1/4 cup | fresh oregano |
1/2 tsp | dried red chilli flakes |
1/2 tsp | ground coriander |
1/2 cup | olive oil |
1 tsp | salt |
1/2 tsp | black pepper |
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