Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Butterfly Lamb
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- #54847
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 butterflied boneless leg or shoulder of lamb
Marinade
2 tablespoons oil
3 cloves garlic, peeled and crushed
1 teaspoon grated fresh ginger
OR
2 teaspoons ground ginger
1 tablespoon teriyaki marinade (or light soy sauce)
2 lemons, rind and juice of
1 tablespoon hoisin sauce (optional)
directions
Combine all the marinade ingredients in a large shallow dish.
Lay butterflied lamb out flat, boned surface uppermost. Make several shallow cuts in the thickest parts of the meat. Trim any visible fat from the inside of the leg or shoulder, leaving a 5mm fat border on the skin side.
Put meat into marinade and spoon over the liquid to ensure even coverage. Marinate the prepared lamb for 2-3 hours in a cool place, or cover and refrigerate overnight. (Remember to remove from fridge 2 hours before cooking.)
Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes.
Remove from the heat and allow to stand for 10-15 minutes, covered, in a warm place, before carving.
Serve with your favorite barbecued vegetables (e.g. capsicums, courgette, onions, eggplant, mushrooms, etc.), potatoes, a salad, and maybe freshly baked bread.
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nutrition data
Nutritional data has not been calculated yet.
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