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Mediterranean Butterflied Leg of Lamb
Ingredients
1 butterfly leg of lamb
20 sundried tomatoes
½ cup white wine
1 tsp sugar
10 stoned black olives
About 20 fresh oregano and small sage leaves
Freshly ground black pepper
Garlic powder
Method
Put the sundried tomatoes and white wine in a small bowl. Microwave for 2 minutes or simmer in a saucepan for 3 minutes. Allow to cool in the wine then drain and reserve the wine. Mix the wine with the sugar and set aside.
Place the lamb skin-side down on a large board. Using a sharp knife make 20 incisions evenly distributed over the lamb.
Cut the olives in half. Take one tomato, place ½ an olive in the centre and a sprig of oregano and a small sage leaf. Stuff this into one of the incisions. Repeat with remaining tomatoes, olives and herbs into all the incisions in the lamb.
Place lamb into a covered container and pour over the wine. Sprinkle heavily with ground black pepper and season with garlic powder. Stand overnight or for at least 1-2 hours (refrigerated).
Place on a rack over a roasting dish. Bake at 190°C for about 50 - 60 minutes, depending on size of lamb. Stand 10 minutes before carving.
If you have a meat probe in your oven, cook the lamb in its thickest part to 62°C. It will be beautifully medium. This will cook the lamb to medium/rare. If you'd like it more well done cook a further 15 - 20 minutes.
Serve sliced with juices from the pan.
Serves 8
Tips
For a quick sauce collect juice from the pan and blend with a can of savoury tomatoes. Add chopped fresh oregano and sage if wished.
Source: NZ Beef & Lamb |
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