Butterflied Leg of Lamb with Oregano, Thyme, Ginger and Soy

Name: Butterflied Leg of Lamb with Oregano, Thyme, Ginger and Soy
Yield: Serves 8
Cuisine: Americas
Ingredients: 1 tbsp chopped oregano; leaves from 4 sprigs of thyme; juice of ½ orange; grated zest of ½ orange; 2.2 kg (5 lb) leg of lamb, butterfly boned by the butcher; 4 tbsp olive oil; Shoestring Sweet Potato Fries, to serve; salt and pepper; 2.5 cm (1 in) piece of root ginger, grated or finely chopped; 1½ tbsp soy sauce; 4 garlic cloves, finely chopped; 4 tbsp runny honey

Preparation info

Serves
8

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

A big meal for the family, this is a nice, juicy adventure for everyone to get stuck into. Just look at the cooking time! Did you know you could have roast lamb on the table so quickly? This is really good with Shoestring Sweet Potato Fries.

Ingredients

2.2 kg (5 lb) leg of lamb, butterfly boned by the butcher
leaves from 4

Method

Wash the meat and pat it dry with kitchen paper. Spread it out flat and, with a small, sharp knife, make incisions all over it on both sides. Put it into a large container. Mix all the other ingredients together and spread this marinade all over the lamb. Cover loosely and leave to marinate for at least 2 hours, longer if you can (up to 24 hours), in the fridge. Turn eve

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Roasts & Grills

No reviews for this recipe

The licensor does not allow printing of this title