Andre Felicio

Lamb Leg

Pernil de Carneiro

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
Braza: Tastes From A Brazilian Barbecue
Braza

By Andre Felicio

Published 2016

  • About

You can also cut the lamb leg in smaller pieces if you like. I like to use the whole butterflied and deboned piece.

Ingredients

  • 1 whole lamb leg, butterflied (approximately 4 lb 8 oz/ 2 kg)
  • 2 tablespoons vegetable oil
  • pinch of

Method

To make the marinade, blend all of the ingredients except the chilli in a food processor. Transfer to a bowl and add the chilli flakes.

Place the lamb leg in a glass dish and brush the marinade over the lamb leg. Cover and refrigerate overnight.

Pour the excess marinade from the dish into a small jug. Add the extra virgin olive oil to the marinade and set aside (you’ll need this