Lamb butterfly on the braai

This lamb butterfly recipe is a perfect alternative to the usual garlic and herb flavoured lamb. This can be done on the braai or in the oven…but I prefer the braai.

Ingredients

1 1/2 kg deboned leg of lamb

3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

Method

Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Oven
Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai
Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.

From: braai.co.za

Source: www.cookbook.co.za

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