Butterflied leg of lamb with Mexican-style marinade from Jamie Magazine, August 2013 (#41) (page 98)

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Notes about this recipe

  • FJT on May 03, 2014

    This is a very tasty way to prepare lamb. Not having access to a BBQ at the moment, we cooked this long and slow in the oven and it worked really well, but obviously didn't have that smoky flavour from the grill. We will definitely make this again.

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