Butterflied summer lamb

Ask your butcher to bone the lamb for you but don’t wait until the day before Christmas.

Ingredients

3 kgs

Butterflied boneless leg of lamb (Main)

Marinade

3 cups	Dry red wine
½ cup	Olive oil
1 large	Onion, sliced
2 Tbsp	Thyme leaves
6 stalks	Parsley
2	Bay leaves, crumbled
3	Garlic cloves, crushed

Directions

1. Place the lamb in a large casserole. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 1-2 days, turning regularly.
2. Drain the lamb and pat dry. Reserve the marinade.
3. Grill the lamb about 10cm away from the source of heat. Cook for 12-15 minutes per side for medium-rare depending on the thickness.
4. Meanwhile, strain the marinade and boil, until thickened.
5. Transfer the lamb to a platter. Cover and rest for 5-10 minutes before slicing. Serve with the thickened marinade.