Marinated Butterflied Leg of Lamb

11:20 am on 19 September 2016

Marinated Butterflied Leg of Lamb

Wayne Martin, founder – Bivouac Outdoor


A butterflied leg of lamb cooked in this marinade is succulent and tasty. If you’re on the move, store the marinating leg in a sealed container and let it season as you travel.

Don’t be afraid to cook on an open fire – just don’t use flame. A good base of embers will give your meat a smoky character that will make it memorable. Turn the meat regularly. If you’re not sure if it’s cooked, slice it and see. It’s best medium rare.


1 boneless butterflied lamb leg



4 cloves of garlic, crushed

2 teaspoons of salt

1 teaspoon fresh rosemary, finely chopped

1 teaspoon freshly ground black pepper

2 teaspoons cumin

½ teaspoon chilli flakes

1 tablespoon whole grain mustard

1 tablespoon marmalade

2 tablespoons extra virgin olive oil


Crush the garlic with the salt, and then mix with the rosemary, black pepper, cumin, chilli flakes, wholegrain mustard, marmalade and olive oil.

Rub vigorously over the butterflied lamb leg.

Put in a sealed container and keep cool for at least 6 or up to 12 hours, to allow the flavour to develop.

Cook on a barbecue or on an open fire, as described above.

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