Meat

Italian Butterfly Lamb

A tender and succulent meat dish packed full of rich flavour.
Cook with:
Filippo Berio Classico Olive Oil
Serves: 6
Preparation time: 20 mins
Cooking time: 40 mins

Ingredients:

  • 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

Method:

  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.
  1. 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.