Marinated Butterflied Leg Of Lamb

1. 1

   In a mortar, combine paprika, leaves from 1 sprig of rosemary, roasted garlic and a generous pinch of salt and pepper. Grind with pestle until well combined. Add oil and lemon juice and stir well.

2. 2

   Place lamb in resealable plastic bag. Add marinade, massaging well into meat. Refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Preheat the grill to high. Place lamb on grill pan and grill for 20 mins, turning once, or until medium rare.

4. 4

   Remove lamb from grill and let stand for 10 mins. Slice and sprinkle with leaves from remaining rosemary sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.