Marinated butterflied lamb

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How to make Marinated butterflied lamb

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 1kg Coles easy carve lamb shoulder roast (see tip)
  • 1/2 cup dry white wine
  • 1/4 cup Coles brand olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped rosemary
  • 2 tablespoons chopped mint
  • 1 tablespoon drained canned green peppercorns, chopped

Chimichurri

  • 1 cup flat-leaf parsley
  • 1 cup coriander
  • 1/4 cup oregano
  • 1 bay leaf, finely chopped
  • 1 tablespoon chopped rosemary
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons smoked paprika
  • Pinch of dried chilli flakes

Method

  • Step 1 Untie and open lamb. Place in a large shallow glass or ceramic dish. Combine the wine, oil, garlic, rosemary, mint and peppercorns in a small bowl. Pour over lamb and turn to coat. Cover and place in the fridge for 4 hrs or overnight to marinate.
  • Step 2 Preheat barbecue grill on high. Drain lamb and cook for 5 mins each side. Reduce heat to medium-low. Cover and cook for 10 mins for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 15 mins to rest. Thickly slice.
  • Step 3 To make Chimichurri: Combine 1 cup chopped flat-leaf parsley, 1 cup chopped coriander, 1/4 cup chopped oregano, 1 finely chopped bay leaf, 1 tablespoon chopped rosemary, 1/3 cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons smoked paprika and a pinch of dried chilli flakes in a bowl. Season. Makes 1 1/2 cups.

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