Butterfly Lamb

Here’s a Mother’s Day Braai recipe. Changing thing up from the usual garlic and herb flavoured lamb. So treat the woman in your life with a great braai.

Ingredients

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

1 1/2 kg deboned leg of lamb3 tablespoons honey

 

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.

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.

Source: braai.co.za

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