Greek Butterflied Lamb

INGREDIENTS

• 900g Dirty Clean Food Butterflied Lamb (if using whole butterflied lamb, double marinade quantities)

MARINADE

• 1/2 tbsp dried oregano
• 2 large garlic cloves, crushed
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh lemon juice
• zest of 1/2 lemon
• 1/4 cup olive oil

METHOD

1. Mix marinade ingredients into a bag or container and add lamb. Massage bag well to get the marinade into all the meat cracks and crevices.
2. Seal and marinate for 24 hours (3 hours minimum).
3. Remove lamb from the fridge 1 hour prior to cooking 
4. Preheat oven to 180°C. 
5. Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 – 3 minutes each side. 
6. Roast for 20 – 25 minutes (if cooking a whole butterflied lamb, allow for 12 minutes per 500g)
7. Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.