Butterflied Lamb Leg With Lemon And Herbs

1. 1

   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.

2. 2

   Preheat grill.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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