Marinated Butterflied LambBy Not available On Oct 29, 2020
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This marinated butterflied lamb served with chimichurri tastes as amazing as it looks.
All you have to do is throw all your ingredients of Marinated Butterflied Lamb
- 1kg Coles easy carve lamb shoulder roast (see tip)
- 1/2 cup dry white wine
- 1/4 cup Coles brand olive oil
- 2 garlic cloves, finely chopped
- 1/4 cup chopped rosemary
- 2 tablespoons chopped mint
- 1 tablespoon drained canned green peppercorns, chopped
- 1 cup flat-leaf parsley
- 1 cup coriander
- 1/4 cup oregano
- 1 bay leaf, finely chopped
- 1 tablespoon chopped rosemary
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons smoked paprika
- Pinch of dried chilli flakes
The instruction how to make Marinated Butterflied Lamb
- Untie and open lamb. Place in a large shallow glass or ceramic dish. Combine the wine, oil, garlic, rosemary, mint and peppercorns in a small bowl. Pour over lamb and turn to coat. Cover and place in the fridge for 4 hrs or overnight to marinate.
- Preheat barbecue grill on high. Drain lamb and cook for 5 mins each side. Reduce heat to medium-low. Cover and cook for 10 mins for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 15 mins to rest. Thickly slice.
- To make Chimichurri: Combine 1 cup chopped flat-leaf parsley, 1 cup chopped coriander, 1/4 cup chopped oregano, 1 finely chopped bay leaf, 1 tablespoon chopped rosemary, 1/3 cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons smoked paprika and a pinch of dried chilli flakes in a bowl. Season. Makes 1 1/2 cups.
Nutritions of Marinated Butterflied Lamb
fatContent: 493.774 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 14.5 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 0.1 grams sugar
cholesterolContent: 21.9 grams protein
sodiumContent: 89 milligrams cholesterol
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