Butterflied lamb with fennel and mandarin marinade
Summery lamb leg recipe
4
Serves
1 hr
Prep Time
15 mins
Cook Time
Recipe author
The Ironclad Pan Company
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.
Rate this recipe
Share
Ingredients
Lamb
1 Quality Mark butterflied boneless lamb leg
2 Tbsp olive oil
to taste kosher salt
to taste black pepper
fennel
Marinade
½ cup red wine
1 Tbsp fennel seeds
1 garlic clove
sliced
1 Tbsp coarse ground mustard
3 mandarins
halved
6 bay leaves
Method
For the Prep
For the Lamb
1
Mix all ingredients and marinate the lamb for up to 24 hours. The longer, the tastier.
2
Remove from fridge one hour before cooking.
3
Heat oven/BBQ to 200°C.
4
Remove meat from marinade and let most of the marinade drain off.
Nutrition Information per Serving (268.7g)
Energy
1505.7kJ (359.7 kCal kcal)
Protein
32.4g
Total Fat
18.0g
Saturated Fat
4.4g
Carbs
9.1g
Dietary Fibre
4.0g
Sodium
369mg
Iron
3.4mg
Zinc
5.7mg
Vitamin B12
2.1µg
