Recipe by Camilla & Jason Comins
Butterflied leg of lamb
- 1 leg of lamb, deboned
- 15ml (1 tbsp) paprika
- 50ml olive oil
- 25ml fresh thyme
- 25ml fresh oregano
- salt and freshly ground black pepper, to taste
Butterfly the lamb or ask your butcher to do it for you. Rub the lamb with the paprika, oil, thyme, oregano, salt and pepper. Marinate overnight in the fridge.
Place the lamb on a roasting tray and roast in a preheated 250°C oven for 25 minutes. Remove from the oven and allow to rest for 15 minutes.
Slice the lamb and serve with garlic aioli.