Name: Garlic and lemon thyme butterflied lamb leg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 1 tablespoon lemon juice; 1 tablespoon fresh lemon thyme leaves; 1 teaspoon mustard powder; 1 tablespoon olive oil; 1 kilogram (2-pound) butterflied lamb leg

Garlic and lemon thyme butterflied lamb leg

There's no need to get your boning knife out for this simple, tasty lamb leg with garlic and thyme, just ask your butcher to butterfly a leg of lamb for you.

Ingredients

2 clove garlic, crushed

1 tablespoon lemon juice

1 tablespoon fresh lemon thyme leaves

1 teaspoon mustard powder

1 tablespoon olive oil

1 kilogram (2-pound) butterflied lamb leg

Method

1.Combine garlic, juice, thyme, mustard and oil in a large bowl. Add lamb, turn to coat. Cover; refrigerate 3 hours or overnight.

2.Cook lamb on heated oiled barbecue until browned all over. Cook lamb, covered, using indirect heat, following manufacturer’s instructions, about 45 minutes, turning once, or until cooked as desired. Remove from heat, cover with foil; rest 10 minutes.

3.Serve lamb topped with extra thyme sprigs and accompanied with lemon wedges, if you like.

The lamb can be cooked in the oven, if you prefer. Preheat oven to 180°C/350°F and roast, uncovered, for about 45 minutes.
Note

Woman's Weekly Food

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Ingredients

Method

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