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butterflied lamb

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.

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2 Responses to Recipe: Red Currant Marinated Butterflied Lamb

  1. Kath Bateman June 12, 2016 at 8:29 pm #

    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.


    • Alison Clinch
      Alison Clinch June 14, 2016 at 2:26 pm #

      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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