Butterflied Lamb Recipe

Ingredients : Serves 6-8

60 ml/4 tbsp lemon juice
150 ml/0.25 pt dry white wine

30 ml/2 tbsp Worcestershire sauce

30 ml/2 tbsp oil
2 garlic cloves, chopped
5 ml/1 tsp chopped basil
5 ml/1 tsp chopped marjoram
5 ml/1 tsp chopped rosemary leaves

Salt and freshly ground black pepper

1.25 kg/2.5 lb leg of lamb, boned

Method :

Mix together all the ingredients except the lamb in a plastic bag. Open out the lamb into the shape of a butterfly, lay it in the marinade, close the bag securely and leave the meat to marinate for 24 hours, turning occasionally. Bake the lamb in a preheated oven at 200°C/400°F/gas mark 6 for about 1 hour, basting occasionally with a little marinade, until cooked to your liking. Allow the meat to rest for 10 minutes before slicing.