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Categories:Viewed: 85 - Published at: 5 years ago
Ingredients
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, bruised
- 2 tbsp fresh mint leaves, coarsely chopped
- 1 tbsp fresh oregano leaves
- 1 tbsp fig jam
- 1 None lemon, sliced into thin rounds
- 3 1/2 lb leg of lamb, butterflied
Method
- Combine olive oil, garlic, herbs, fig jam and lemon slices. Add lamb to marinade and turn to coat. Season. Cover and chill for 3 hours, or overnight, turning occasionally.
- Preheat grill.
- Remove lemon and garlic from lamb and set aside. Place lamb, fat-side down, on grill. Cover with foil and cook for 15 mins, or until browned underneath. Flip lamb over and cook, covered, for 20 mins for medium, or until cooked to your liking.
- Grill reserved lemon and garlic until browned on both sides. Transfer lamb, lemon and garlic to a warm serving platter. Cover and let rest for 15 mins then slice.
