Recipe: Red Currant Marinated Butterflied Lamb

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


  • 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


  • 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.


    • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

5 × 5 =

Latest Articles

Easy Carve Lamb Leg

Easy Carve Roast Lamb Leg

A roast lamb leg is a great family dinner any night of the week, so why not make it the perfect dinner for a special occasion.  With easy-to-follow instructions, Dad and the kids can cook this one …

Slow Roasted Rolled Lamb Shoulder

A rolled lamb shoulder doesn’t have any bones throughout the middle so makes it a delicious slow roasted option that doesn’t take quite as long as a bone-in lamb shoulder. During the summer months,…
Korean Beef

Korean Beef

This Korean Beef is a great in the slow cooker.  Less than 10 mins of preparation time and dinner will be ready when you get home.  It’s not often you’ll see a Korean recipe in the slow cooker but …
Copyright © The Free Range Butcher.