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Marinate butterfly Lamb leg in garlic, lamb mix(Mr Chai), lemon slices, extra virgin olive oil, bush mountain peppers, salt and lemon juice for a couple of hours. Roast on rack in oven- 1 hour, in 200degrees fanforced oven, cover with foil and back in oven for another hour. Check what you are wanting. Slice up - varing pinkness dependong on taste. Great for cold meat when you are sick of Christmas ham and as the great lunch to take to work thing.
As above, you cook it to your own preference, that is pink to rear. It all depends on what you want, and you can do all with it this way. I marinate the morning of cooking, that way the meat is not sitting in lemon juice for more than a couple of hours. It is important to cover it with foil to decrease the drying out of the parts that are not as deep as some, foil keeps the heat in, keeps it moist and lets it cook more evenly. I serve this with crunchy roast potatoes, sweet potatoes, tomato & zuiccini bake, peas mint sauce and gravey,
as above, you cook it to your own preference, that is pink to rear. It all depends on what you want, and you can do all with it this way. This can all be done on the Bar- b- q with a hood. exactly the same. No changes.A little traditional with the peas, mint sauce and gravey, but the old boy likes it that way.
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