- 1 Leg of lamb, deboned and butterflied
- 250ml Olive oil
- 150ml Fresh lemon juice
- 10ml Fresh rosemary needles, crushed
- 3 Cloves Garlic, chopped
- Freshly ground salt & black pepper
Marinade the meat in the olive oil and lemon juice and then rub the meat with the chopped garlic. Sprincle rosemary on top and chill in the fridge for 6 hours.
When barbecuing the lamb, take into consideration that it takes about 45 minutes for the meat to become medium to rare (of course depending on the thickness of meat and heat of the coals). Let the leg rest for 15 minutes before cutting it.
Serve with a sauce and side dishes of your choice.
To pair: Serve with Rietvallei Cabernet Sauvignon or our delicious JMB Cabernet Franc.