Italian Butterfly Lamb

Italian Butterfly Lamb

A tender and succulent meat dish packed full of rich flavour.

Categories: Meat

Serves: 6 Preparation time: 20 mins Cooking time: 40 mins



  • 1 boned leg lamb, approx 1.8 kg (your butcher can bone your lamb)
  • 3 large onions
  • Filippo Berio Olive Oil

Sun Dried Tomato and Balsamic Vinegar Marinade

  • 120ml Filippo Berio Olive Oil
  • 3 garlic cloves, crushed
  • 4 tbsp sun dried tomato paste
  • 4 tsp dried oregano
  • 5 tbsp balsamic vinegar
  • 1 tsp salt


  1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.
  2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with olive oil on both sides. lace the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.
  3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

Cooks tips

Ask the butcher to bone the lamb or buy a joint that has been boned and rolled, then remove string and unroll.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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