Recipe: Red Currant Marinated Butterflied Lamb

A delicious and tasty family meal. Serves 4-5.

Ingredients:

  • Pasture Fed Butterflied Lamb Leg
  • 4 garlic cloves, crushed
  • 2 tbsps rosemary, chopped
  • 1 cup red wine
  • 3/4 cup soy sauce
  • 2 tbsps fresh mint, chopped
  • 100g butter, chopped
  • 3/4 redcurrant jelly
  • 1/4 cup tomato sauce
  • Zest of 1 orange

Method:

  • In a bowl combine garlic, rosemary, wine, soy and half the mint.
  • Place lamb in a flat baking dish, pour over marinade and turn to coat.
  • Cover and refrigerate overnight.
  • Preheat oven to 220 degrees.
  • Drain marinade from lamb.
  • Roast lamb for 10 minutes at 220 degrees then reduce oven to 180 degrees and roast for a further 35 minutes (or until cooked to your liking).
  • Remove from oven, cover with foil and stand for 15 minutes.
  • Meanwhile place butter, jelly, tomato sauce, orange rind and remaining mint in a saucepan over medium heat. Cook, stirring occasionally for 10 minutes or until sauce comes to the boil and thickens slightly.
  • Slice lamb and place on plates. Drizzle with sauce.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Comments (2)

  • Hi Alison,

    Just wondering about the quantities of mint? It doesn’t appear in the ingredients list, but is in the method. This sounds delicious and I am keen to try it out for a Christmas in July event.

    Cheers
    Kath

    • Whoops! Bonus points for being the first person to notice! The amount of mint is 2tbsps, chopped. I will update the recipe now. Cheers and Best Wishes for your Christmas in July event, Alison

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