Ingredients for 4
- Juice of 1 lemon
- 3 cloves garlic, pureed
- 120 g Philadelphia Light with Garlic & Herbs
- 2 tbsp olive oil
- 8 sprigs rosemary, finely chopped
- 0.5 kg leg of lamb, boned and butterflied to 3-4 cm thick
- Green salad to serve
Instructions
- Combine all the ingredients apart from the lamb in a large bowl. Rub this marinade into the meat. Cover and leave to marinate for several hours and ideally overnight.
- When ready to cook, pre-heat the oven to 180⁰C. Meanwhile heat an ovenproof frying pan and sear the lamb on all sides, browning well all over.
- Transfer the meat to the oven and cook for 20-30 minutes depending on how well you like it done. Serve cut in thick slices with a green salad.
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