Butterfly lamb recipes

Butterflied lamb leg with rosemary and garlic

This butterflied leg of lamb recipe from Jamie magazine is best started the day before for more flavour; the lamb is then barbecued and served with salad.

@juliaostro's secret ingredient when barabecuing her butterflied lamb leg is a little bit of anchovies and a little bit of garlic for a beauitful saltiness. A little pinch of salt also does the trick too. #ShareTheLamb

The bold garlic-lemon-herb flavours of this Greek marinade is made for Butterflied Lamb Leg! Grill on the BBQ or roast in oven.

Grilled Leg of Lamb with Garlic and Rosemary | Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.

Try this leg of lamb cooked with lots of aromatic spices and lemon. The lamb is cooked over the potatoes – they catch the juices from the meat and take on the gorgeous flavours. It’s an easy, flavourful dish to serve to the family at Easter or over a bank holiday weekend. You’ll need to start this recipe the day before you want to eat it, and you can marinate the lamb for up to 48 hours before cooking. For a quicker roast lamb recipe, try this Scandi-style roast leg of lamb with anchovies…

Butterflying deboned lamb halves the cooking time and gets a world of flavour into the meat.

A perfect roast leg of lamb, seasoned with rosemary and garlic, cooked with potatoes and carrots.

What's better than perfectly grilled butterflied leg of lamb? Eat it as is, topped with red pepper pesto, or in a gyro!

Butterfly Leg of Lamb with a Herb Crust and Salsa Verde