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: juice of ½ orange; 4 garlic cloves, finely chopped; salt and pepper; 2.5 cm (1 in) piece of root ginger, grated or finely chopped; 1½ tbsp soy sauce; grated zest of ½ orange; 4 tbsp runny honey; Shoestring Sweet Potato Fries, to serve; 2.2 kg (5 lb) leg of lamb, butterfly boned by the butcher; leaves from 4 sprigs of thyme; 1 tbsp chopped oregano; 4 tbsp olive oil

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

Americas
Dinner

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