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Roast Butterflied Lamb Add/Read Comments
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Its called 'butterflied' lamb because the bone is removed from the leg (so what's that bit sticking out then Mr Butcher?) and the meat is opened out to resemble butterfly's wings. Apparently.
A marinade I 'invented' was superb - salt, pepper, a little coriander seed, a few thyme leaves and plenty of lemon zest; a whole lemons worth plus the juice, all mixed with olive oil. Marinate for a 24 hours in the fridge, then roast!
With the Fattoira le Sorgenti Scirus, 2003, it was just about the best slab of lamb I have cooked - lovely flavours and just the right level of 'pinkness'.
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