Butterflied lamb recipe | Sainsbury`s Magazine

Ingredients

• 1 boneless leg of lamb, weighing about 1.2kg
• 250g buttermilk or natural yogurt
• juice of 4 lemons, plus zest of 1 lemon
• 1 tbsp groundnut oil
• 6 garlic cloves, sliced
• ½ x 28g pack mint, leaves chopped
• 2-3 tsp dried rosemary
• 2 tbsp dried thyme
• 2-3 tsp coarse ground black pepper (to taste)
• ½ tbsp sea salt flakes
• 125ml Worcestershire sauce
• 100ml white wine vinegar
• 5 tbsp dark brown sugar
• 2 tbsp tomato purée
• ½ tsp garlic granules
• ½-1 tsp coarse ground black pepper (to taste)
• 1 tsp onion granules
• ¼ tsp ground cloves
• juice of ½ lemon