Recipe - Lemon and oregano butterflied lamb

Lemon and oregano butterflied lamb by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 35 mins
Serves: 6


  • 1 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 tsp grated fresh ginger
  • 4 cloves garlic, roughly sliced
  • 1 bunch fresh oregano, leaves removed from stem
  • Juice and zest of 2 lemons
  • Salt and pepper to taste
  • 1 small leg of lamb (ask your butcher to butterfly it for you)
  • 2 lemons, sliced


  • Roasting pan
  • Barbeque


This juicy lamb dish will be a crowd favourite at your next barbeque – the next best thing to a lamb spit!

  1. Whisk olive oil, mustard, ginger, garlic, oregano and juice of two lemons together to create a marinade.
  2. Trim off any excess fat from the lamb and place into a roasting pan.
  3. Pour the marinade over lamb; ensuring it has covered all sides. Add lemon slices, cover and refrigerate for 1-2 hours. Remove from the refrigerator 30 minutes before cooking.
  4. Pre-heat your barbeque to 180°C.
  5. Place lamb onto hot barbeque griddle, skin side down. Cook undisturbed for 15 minutes, turn once, reduce heat on the barbeque and cook for approximately 20 minutes for medium rare.
  6. Remove and rest for 10-15 minutes before carving.
  7. Garnish with lemon zest and mint leaves.
  8. Serve beside punchy greens, a large bowl of tzatziki and warm pita bread.