Food and Travel Magazine | Butterflied leg of lamb with next-level…
Butterflying deboned lamb halves the cooking time and gets a world of flavour into the meat.
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Ingredients
- 1 butterflied leg of lamb
- handful rosemary leaves, chopped
- handful thyme leaves, chopped
- 4 garlic cloves, crushed
- 500ml olive oil
- 250ml red wine vinegar
- 1 red chilli, chopped (optional)
- a few thyme and rosemary stems, tied together with string, for basting
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