Butterflied Lamb Roast with Fennel and Orange Marinade
By Silver Fern Farms
- 1 Silver Fern Farms Lamb Leg Roast
- 2 fennel seeds, dry-roasted
- 2 cloves garlic, crushed
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- ¼ cup olive oil
- ¼ cup chopped fresh oregano
Grind the fennel seeds roughly in a mortar and pestle or by using a rolling pin and combine with the garlic, the zest and juice of the orange and lemon, olive oil, and oregano. Slice horizontally three-quarters of the way through the lamb roast. Open out flat, skin side down.
Rub the marinade all over the underside of the lamb, cover, and refrigerate for 2 hours or overnight.
Cook in a covered, medium-hot barbecue or in an oven at 200°C. After 15-20 minutes, turn the lamb over and cook another 5-10 minutes until browned. Cover and allow to rest for 10 minutes before slicing.
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