Jenny Bristow

Ireland's good food Ambassador

Butterflied Leg of lamb with sweet ginger, Soy & Spring onion glaze with Parmesan & Olive oil mash.

Added on

If you have never tried a butterflied leg of lamb on the barbecue you are in for a treat. The lamb cooks much more quickly and is perfect for barbequing or for flash roasting in a hot oven. This marinade adds delicious flavours and makes the meat irresistibly tender.


  • 2-3 kg/5 lbs leg of lamb
  • 3 -4 dsp Olive oil
  • 2 dsp. Black peppercorns – lightly crushed
  • 110gms/4 oz. Preserved stem ginger in syrup – finely sliced or root ginger.
  • 3 – 4 spring onions
  • 2 sp. Teriyaki sauce
  • 2 dsp. Balsamic vinegar

Using a sharp knife score the lamb on the flesh side to open it up and flatten it as much as possible. The lamb should be almost rectangular shaped.
In a shallow dish, beat together the oil, peppercorns, Balsamic , ginger and spring onions. Place the lamb in the dish and coat thoroughly with the marinade. Cover with cling film and refrigerate for 2 -3 hours, turning from time to time. Remove the lamb from the dish and reserve the marinade.

Light the barbeque, heat a griddle pan or preheat the oven to 200 degrees C/gas mark 6. Cook the lamb on the barbeque on a griddle pan or wrapped in foil in the oven for 25 – 30 minutes, depending on how pink you like your lamb. Baste during cooking with marinade, Remove the lamb and allow it to rest, before cutting into slices and serving.