Menu Enter a recipe name, ingredient, keyword...

Butterflied Leg Of Lamb


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 leg of lamb boned
  • 1 cup olive oil
  • 1/4 cup dry Vermouth
  • 1 tablespoon oregano
  • 2 garlic cloves peeled, sliced
  • 1 onion peeled, and cut into eighths
  • 1 dozen peppercorns
  • 1/2 cup water
  • 1/2 cup port wine
  • 2 tablespoons red currant jelly
  • 1/2 teaspoon dijon mustard
  • 1 pinch cayenne
  • Juice of 1 lemon save the rind
  • Juice of 1 orange save the rind


Servings 1


Step 1

Mix all the ingredients except the lamb in a large bowl. Trim most of the fat from the lamb and marinate in the mixture for at least 4 hours. Turn the meat often.

Barbecue over hot coals for 45 minutes or until pink. Slice and serve with Cumberland Sauce.

Cumberland Sauce: Slice and chop rinds of the orange and lemon. Boil with 1/2 cup water for 5 minutes. Strain and discard rind. Add remaining ingredients and boil for 4 minutes. Cool. Serve in a sauce dish.

This recipe yields ?? servings.

You'll also love

Review this recipe

Carpaccio Of American Lamb With Artichoke Salad Roasted Leg Of Lamb