Hayden Quinn's Mediterranean Butterflied Leg of Lamb

Hayden Quinn's Mediterranean Butterflied Leg of Lamb

Cooking time


1. To make the marinade, place the rosemary, anchovies, garlic and capers in a small bowl.

Pour in the Extra Virgin Olive Oil and stir well to combine. Place the lamb in a large bowl or on a baking

tray. Pour over two-thirds of the marinade, reserving the rest. Cover and place the lamb in the

fridge for at least 1 hour before cooking.

2. Remove lamb from the fridge 20-30 minutes before cooking. Preheat a Weber barbecue (or

barbecue grill with a hood) to high. Cook lamb, turning frequently, for 15-20 minutes or until

cooked to your liking.

3. Transfer lamb to a chopping board, cover loosely with foil and allow to rest for 15 minutes.

Slice. Add the lemon juice to the reserved marinade and stir well to combine. Arrange lamb

on serving plates and drizzle over marinade dressing to serve.


Butterflied lamb legs can be found at large supermarkets and at your local butcher.


Ingredients Chevron Icon

1.5kg boneless butterflied leg of lamb

1 lemon, juiced


3 sprigs rosemary, leaves finely chopped

4 anchovy fillets, finely chopped

6 garlic cloves, finely chopped

2 tablespoons baby capers, finely chopped

125ml (1/2 cup) Cobram Estate Extra Virgin Olive Oil