Butterflied Lamb Leg - Annabel Langbein
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Cooking tools:
- Carving knife
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Garlic press
- Tongs
- Mixing bowl
- Zip-top bag
- Refrigerator
- Measuring spoon
- Measuring cup
- Parchment paper
- Kitchen towel
Ingredients
- 1.2 kg boneless butterflied lamb leg
- 1/2 tsp salt
- freshly ground black pepper to taste
- parsley to garnish
- 1/2 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tsp finely chopped rosemary
- 2 tsp fresh oregano
- 2 cloves garlic crushed
- 1 tsp salt
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