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Red Wine & Thyme Butterflied Lamb

Type of Dish: Main
Prep Time:
10 min
Marinating Time:
720 min
Cooking Time:
30 min
Primary Ingredient:
Best Suited for: Winter barbie

Some people are frightened of marinating, worried that the flavours will be overpowering. A little common sense is required. Delicate veal scallopini or a small, sweet white fish like john dory hardly need to sit in a strongly flavoured marinade for days. A leg of lamb or a big hunk of beef are delicious cooked simply but can be even more interesting with some serious marinating.

Goes Well With


  • 1
    Leg Of Lamb
    large, trimmed of excess fat and butterflied
  • 2
    peeled and sliced or crushed
  • 1
    peeled and very thinly sliced
  • 1
    large, thinly sliced
  • 2
    Dried Thyme Leaves
  • 4
    Bay Leaves
  • 1
    Freshly Ground Pepper
  • 400
    Red Wine
  • 200
    Red Wine Vinegar
  • 100
    Olive Oil


  • 1 Mix all marinade ingredients in a ceramic dish or in a large, strong plastic bag.
  • 2 Place the lamb in the dish and cover with the marinade, sealing the dish with plastic wrap. If using the plastic bag, place the lamb in with the marinade and tie the top, then use your fingers to massage the liquid into every bit of the lamb.
  • 3 Marinate overnight and remove fro the fridge an hour before cooking. Immediately before cooking, remove the meat from the marinade and dry with a paper towel.
  • 4 Place on the pre heated flat grill of your barbecue for five minutes, then turn the meat over and reduce the heat to medium, closing the lid of the barbecue and cook for twenty minutes or to your taste
  • 5 Serve with potatoes and a sharply dressed salad

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