Butterfield Lamb Leg
A butterflied leg of lamb is a popular cut in Kiwi households.
Butterfield lamb leg. While its usually cooked bone-in a boneless leg of lamb is easier and faster to cook and equally succulent and juicy. Substitute with butterflied shoulder or boned and rolled shoulder. Splash a little bit of olive oil over the lamb add some salt and pepper for extra seasoning and place the tray on the rack.
When ready to cook set temperature to High and preheat for 15 minutes. 2 tbsp Dijon mustard. Laying the roast flat on the grill helps it cook faster and more evenly.
Preheat oven to 350 or prepare grill if you prefer. 1 Whole onion sliced into rings. Butterflied lamb leg cooks quicker than a bone in lamb leg.
Lay out butterflied leg of lamb - fat side down - on a pan with a rack. This recipe will feed plenty so get this recipe and more grilling and smoking ideas here. Cook turning once until golden brown all over and medium rare inside about 8-9 minutes each side.
The heat of the oven with the sugar in the vinegar does mean that you will get. To Cook in the Oven. Pre heat your oven to 200C temperature fan assisted or 215C without a fan.
Get the lamb and place it in either a disposable foil tray or just line a small baking tray with foil paper. But the result is worth the effort for this is a cut of lamb that is also delicious grilled over hot coals. To Cook on the BBQ.
