Roasted Butterflied Lamb with Honey & Rosemary


1 x 2.5kg leg of lamb, bone removed and butterflied
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 stalks fresh rosemary
8 garlic cloves, chopped
1 onion, chopped roughly
1 cup white wine
¼ cup olive oil
¼ cup honey
¼ cup chopped parsley
zest & juice 2 lemons



Open the leg of lamb out flat and trim away any excess fat. Use the tip of a sharp knife to score grooves into the meat all over. Cut into 6 even pieces, or leave whole, depending on your mood. Sprinkle a couple of pinches salt and a little pepper on the lamb, with the skin side down.

In a hot pan, fat side down, sear and render the meat down. Can add some olive oil, but that is optional.

Strip the leaves from the rosemary stalks, chop roughly and rub all over the lamb.

Mix all the remaining ingredients together, except for the lemon zest, juice and honey, and pour over the lamb in the pan.

When ready to cook, heat your oven to medium-high, around 180ºC for 1½ hours. In the last 10-15 minutes of cooking in the oven, add honey and lemon zest and juice.

Leave it to rest for 15 minutes in a warm spot before serving.

Just before carving, pour the lemon juice and zest over the lamb. Slice thinly and serve with lots of warm pita bread or mountain bread, salad and tzatiki.