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Butterflied Leg of Welsh Lamb with Orange, Soy and Thyme

Butterflied Leg of Lamb with Orange, Soy and Thyme

Brought to you by: Hybu Cig Cymru - Meat Promotion Wales
    6 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This is a delicious summer dish that is packed with flavour - you should, however, be prepared for barbecue envy from your neighbours!
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Ingredients

  • 1 leg of lamb, boned and rolled, weighing approx. 1kg
  • 2 tbsp soy sauce
  • 1 orange, juice and grated zest
  • 1 tbsp dijon mustard
  • 3 garlic cloves, crushed
  • 3 sprigs fresh thyme, leaves only

Method

Step 1

Remove the string from the boned and rolled leg of lamb and open it out flat. Take two long metal skewers and thread through the meat corner to corner. This not only holds the meat together but also helps it cook evenly all over.

Step 2

Place the soy sauce, orange zest and juice, mustard, garlic cloves and thyme leaves into a large, deep oven-proof dish and stir well. Remember that the dish must be large enough to accommodate your joint of lamb.

Step 3

Now, place the lamb into the dish and turn it to coat with marinade. Cover and place in the fridge to marinate for approx. 1 hour or longer if you can.

Step 4

Fire up the BBQ, or, if the British summer has struck again, preheat the oven to 190ºC/170ºC fan/gas mark 5.

Step 5

The lamb can now be cooked on the BBQ (lidded BBQs are best) or you can cook it in the preheated oven. If cooking on the BBQ, transfer the marinade from the dish to a small saucepan and set aside for later.

Step 6

Cook for about 40-50 mins or until the centre of the joint probes at around 70ºC using a food thermometer. The thinner the joint of lamb, the quicker it will cook. Once the meat is cooked, remove it to a platter and cover to keep warm. Transfer the marinade from the roasting dish into a small saucepan (if you cooked the lamb in the oven) and boil rapidly to reduce it until it is thick and sticky. Do the same with the marinade you set aside before cooking the lamb if you cooked it on the BBQ. Pour the reduced marinade all over the lamb to create a sticky glaze.

Step 7

Serve the lamb with your choice of sides, but jacket potatoes and a salad of mixed leaves, chicory and orange wedges works wonderfully.

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