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Lo's Marinated Butterflied Leg of Lamb - As seen in Off The Hook Issue 14

This marinade recipe draws on inspiration from Mum’s Devilled chops recipe(or more commonly known as ‘Mum’s chops in brown sauce’).

Lo Corcoran


For the marinade

1.2 kg piece of lamb leg, bone removed and butterflied

2 tbs Tomato sauce

2 tbs Worchestershire sauce

2 tbs Olive oil

1 tbs Vinegar

1 tbs Brown sugar

2 cloves of garlic, crushed

A good sprinkling of paprika

A good sprinkling of dried chilli flakes

A good sprinkling of dried thyme

Fresh rosemary sprigs

Salt and pepper


Method

Simply add all marinade ingredients into a tupperware container big enough to hold the lamb and stir to combine. Add the piece of meat, turning it in the marinade to coat all over. Pop the lid on and place in the fridge ideally overnight (or for at least 30 minutes) to marinate.


When you’re ready to cook the meat, take it out of the fridge and bring it up to room temperature, which should take about 30 minutes.


Roast in a moderate oven (180C) for about 40 minutes* or until cooked to your liking, letting the meat rest before carving. Or grill on the barbie, basting in the leftover marinade as you go.


* A butterflied leg of lamb should take about 15 minutes per 500 grams in the oven.


Harissa Yoghurt

A good couple of dollops of natural yoghurt

1 tsp Harissa (substitute for chilli sauce or sweet chilli sauce, failing that, add a few chilli flakes instead)

1/2 tsp sugar

Salt and pepper


Add all ingredients together in a small bowl and

stir well to combine.


Mint Sauce

A really good handful of fresh mint, finely chopped

A splash of vinegar

1 tsp Sugar


Add all ingredients together in a jar and shake until well combined.


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