Butterflied Lamb with Mandarin

SERVES 4 | 1 HR PREP | 20 MINS COOK TIME

INGREDIENTS

1 butterflied lamb leg

• 2 Tbsp olive oil
• Salt & black pepper to taste
• 3 mandarins, halved
• 6 bay leaves

Marinade

• ½ cup red wine
• 1 Tbsp fennel seeds
• 1 garlic clove, sliced
• 1 Tbsp coarse ground mustard

METHOD

Mix the marinade ingredients and marinate the lamb for up to 24 hours. The longer, the tastier!

Remove lamb from fridge one hour before cooking.

Heat oven or BBQ to 200°C.

Remove meat from marinade and let most of the marinade drain off.

Heat a pan to smoking hot, drizzle with oil and sear meat for 5 minutes each side.

Nestle mandarins and bay leaves around the meat. Pour marinade on top and season with salt and pepper.

Cover with tin foil and bake for 10 – 15 minutes for medium and longer for well done.

Remove lamb and any remaining marinade from pan and let sit, covered for 15 minutes.

Recipe & image thanks to recipes.co.nz