Butterflied Leg of Lamb Marinade

• 100ml olive oil
• 100ml red wine
• 2 tblsp soy sauce
• 1 table spoon balsamic vinegar
• 1 dessert spoon paprika
• 1 tsp mustard powder

Also:-

• 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.