Butterflied lamb with fennel and mandarin marinade
Summery lamb leg recipe
Serves
4
Prep Time
1 hr
Cook Time
15 mins
This butterflied leg of lamb recipe is fantastic as a summer Sunday lunch or dinner. The fresh and flavorsome marinade is a perfect accompaniment to the lamb.
This recipe is written for cooking in and on a conventional oven or on a BBQ. Cooking over the open fire is no different in terms of timings for the lamb. But definitely adds that extra tasty smoky taste.
This butterflied leg of lamb recipe is fantastic as a summer Sunday lunch or dinner. The fresh and flavorsome marinade is a perfect accompaniment to the lamb. This recipe is written for cooking in and on a conventional oven or on a BBQ. Cooking over the open fire is no different in terms of timings for the lamb. But definitely adds that extra tasty smoky taste.
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ShareIngredients
1 Quality Mark butterflied boneless lamb leg
2 Tbsp olive oil
to taste kosher salt
to taste black pepper
fennel
½ cup red wine
1 Tbsp fennel seeds
1 garlic clove
sliced1 Tbsp coarse ground mustard
3 mandarins
halved6 bay leaves
Method
Mix all ingredients and marinate the lamb for up to 24 hours. The longer, the tastier.
Remove from fridge one hour before cooking.
Heat oven/BBQ to 200°C.
Remove meat from marinade and let most of the marinade drain off.
Heat your pan to smoking hot, drizzle with oil and sear meat for 5 minutes each side.
Nestle mandarins and bay leaves around the meat.
Pour marinade on top and season with salt and pepper.
Cover with tin foil and bake for 10 – 15 minutes for medium and longer for well done.
Remove lamb and any remaining marinade from pan and let sit, covered for 15 minutes.
