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Butterflied Lamb with Fennel and Mandarin Marinade

Summery Lamb Leg Recipe with Marinade

4

Serves

1 hrs

Prep Time

15 mins

Cook Time

The Ironclad Pan Company

Recipe author

The Ironclad Pan Company

This butterflied leg of lamb recipe is fantastic as a summer Sunday lunch or dinner. The fresh and flavorsome marinade is a perfect accompaniment to the lamb.

This recipe is written for cooking in and on a conventional oven or on a BBQ. Cooking over the open fire is no different in terms of timings for the lamb. But definitely adds that extra tasty smoky taste.

This butterflied leg of lamb recipe is fantastic as a summer Sunday lunch or dinner. The fresh and flavorsome marinade is a perfect accompaniment to the lamb. This recipe is written for cooking in and on a conventional oven or on a BBQ. Cooking over the open fire is no different in terms of timings for the lamb. But definitely adds that extra tasty smoky taste.

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Lamb,

National Lamb Day,

Lunch,

Dinner,

Barbecue,

Ingredients

Lamb

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1 Quality Mark butterflied boneless lamb leg

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2 tbsp olive oil

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to taste salt

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to taste black pepper

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fennel

Marinade

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½ cup red wine

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1 tbsp fennel seeds

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1 garlic bulb

sliced

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1 tbsp coarse ground mustard

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3 mandarin

halved

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6 bay leaves

Method

For the Prep

For the Lamb

1

Mix all ingredients and marinate the lamb for up to 24 hours. The longer, the tastier.

2

Remove from fridge one hour before cooking.

3

Heat oven/BBQ to 200°C.

4

Remove meat from marinade and let most of the marinade drain off.

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