Butterflied Leg of Lamb Marinade

Actually, a little more than a marinate – this recipe will have you stuffing chunks of garlic into a butterflied leg of lamb, squeezing juice over it then marinating it for several hours for a delicious meal.
  • 100ml olive oil
  • 100ml red wine
  • 2 tblsp soy sauce
  • 1 table spoon balsamic vinegar
  • 1 dessert spoon paprika
  • 1 tsp mustard powder


  • 1 x butterflied leg of lamb
  • 6 garlic cloves (halved)
  • Fresh rosemary cut into 12 sprigs
  • 2 x lemons

1. Cut holes in the skin side of the butterflied lambs leg and stuff 1 piece of garlic and a rosemary sprig into each hole

2. Juice lemons and pour over the flesh side of the lamb – add the remaining to the marinade.

3. Add the marinade and leave overnight or as many hours as possible

4. Roast in the oven on 180°C for 45 minutes.

Interesting points:-

* The enzymes in the lemon go to work on on the meat proteins which tenderises the lamb

* Placing the garlic and rosemary in cuts in the leg will flavour the whole leg if left long enough, not just the local area.