This week I am sharing with you one of Local Dorper Lamb’s recipes featuring their delicious lamb of course. Marina says that this marinated Dorper lamb leg pairs well with a side of grilled vegetables, creamy coleslaw or a couscous or quinoa salad. Enjoy!
Ingredients
Meat:
- Dorper lamb marinated butterfly leg (Local Dorper Lamb)
Marinade:
- ½ cup olive oil (Byron Spice Palace)
- ¼ cup balsamic vinegar
- 4 cloves garlic, minced (Sylva Lining Organics or Jumping Red Ant)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup (Caldera Honey)
- 2 tablespoons fresh rosemary, chopped (Summit Organics or Johny’s Garden)
- 1 tablespoon fresh thyme leaves (Summit Organics or Johny’s Garden)
- 1 teaspoon ground cumin (you also could find an alternate spice rub at Byron Spice Palace)
- 1 teaspoon ground coriander (you also could find an alternate spice rub at Byron Spice Palace)
- 1 teaspoon paprika (you also could find an alternate spice rub at Byron Spice Palace)
- 1 teaspoon salt
- ½ teaspoon black pepper
Method
Step 1 – Marinade:
- Whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard and honey or maple syrup.
- Add chopped rosemary, thyme, ground cumin, ground coriander, paprika, salt and black pepper. Stir till combined.
- Generously coat the Dorper lamb butterfly leg with the balsamic marinade, making sure it’s evenly coated.
- If you have time, put the Dorper lamb leg back in the fridge for at least 4 hours or overnight to allow the full flavours of the marinade to penetrate into the meat.
- When ready, pull out the Dorper leg and discard any leftover marinade. Leave the leg to reach room temperature before cooking.
Step 2 – BBQing:
- Heat BBQ plate till hot
- Turn down burners to low
- Lightly oil BBQ plate and place leg on the plate
- Cook each side of 15mins if BBQ has a lid, close it during cooking time.
- Slice to serve*
Serves 5 people.
*Recipe and photo credit – https://localdorperlamb.com.au/dorper-lamb-marinated-butterfly-leg/