Serves: 6 – 8
My mother used to serve us this leg of lamb – at least three times a year – BBQed by my father. The smell of it cooking is a smell I’ve never gotten over.
I’ve cooked it plenty of time too.
Nat loves it and the boys love it.
Max turns one this weekend and we’re having a picnic to celebrate.
A picnic with crusty, buttered rolls, plenty of rocket and egg mayo… and a slices of warm, slow-rotisseried leg of lamb.
Happy first birthday or whatever you cook this super simple, always amazing lamb for.
Leg of lamb, butterflied
1 cup red wine
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 tbsp salt
1 tsp oregano
- Combine all the ingredients except the lamb and pour into a large ziplock bag.
- Add the lamb and marinate in the fridge for 24 hours.
- BBQ, basting liberally with the marinade until cooked medium.