Butterfly Lamb

BUTTERFLIED LAMB

2 tsp chopped fresh oregano
2 garlic cloves, finely chopped
2 tbsp Treacle Sugar
4 tbsp Funky Ouma olive oil
2 lemons, juice only
Freshly ground Impala black pepper
1.5kg leg of lamb, deboned and butterflied

CHIMICHURRI SAUCE

50 g or half cup of coriander leaves
4 medium sprigs oregano
4 small sprigs mint
60ml Funky Ouma extra virgin olive oil 
½ tsp paprika
1½ tbsp white sugar
4 tbsp red wine vinegar
Salt and vinegar to taste
1 garlic bulb halved

METHOD

To prepare the marinade for the lamb, mix the oregano, garlic, Treacle Sugar, Funky Ouma olive oil, lemon juice and freshly ground black pepper in a small bowl.

Place the butterflied lamb into a shallow dish and pour over the marinade, rub this into the lamb, cover and allow to marinade in the fridge for at least 3 hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes). Pat the lamb dry and brown both sides in a hot frying pan.

To roast, meantime, preheat the oven to 200°C.  Place the lamb into the roasting pan, season with freshly ground pepper and a little salt, roast for about 15 minutes before turning the heat down to 190°C and roast for a further 50 minutes or until your meat thermometer reaches 72°C for medium (or until it reaches your preference of “doneness”).  If you like it well done, roast for a further 10 to 15 minutes. Keep basting the lamb from time to time.

While the lamb is roasting, prepare the chimichurri: place all the ingredients into a blender and pulse a few times. Season to taste. Allow the lamb to “rest”, covered, for 15 minutes, then place on a platter with chargrilled veggies. Spoon over the chimicchurri and serve.