Name: Balsamic butterflied lamb
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1/4 cup (60ml) balsamic vinegar; 1/3 cup (80ml) olive oil; 2 tablespoon coarsely chopped fresh rosemary leaves; 1.5 kilogram (3 pound) lamb leg butterflied

Balsamic butterflied lamb

Wow your guests with this BBQ perfect balsamic butterfly lamb. Don't forget to rest your lamb. Resting time allows the meat juices to redistribute and meat fibres to relax ensuring tender, moist and flavoursome meat.

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Serves 6

Cook

1H 45M

Ingredients

1/4 cup (60ml) balsamic vinegar

1/3 cup (80ml) olive oil

2 tablespoon coarsely chopped fresh rosemary leaves

1.5 kilogram (3 pound) lamb leg butterflied

Method

1.Combine vinegar, oil and rosemary in large shallow dish; add lamb, turn to coat in mixture. Cover; refrigerate 3 hours.

2.Place lamb and marinade in oiled disposable aluminuim baking dish. Cook lamb in covered barbecue, following manufacturers’ instructions, using indirect heat, about 1½ hours or until cooked as desired. Cover; stand 15 minutes then slice thinly.

Depending on the thickness of the lamb, it may take less time to cook than indicated. Butterflied lamb legs are available from some butchers, or ask your butcher to bone the lamb for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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