A wonderful alternative to a traditional roast lamb, in half the time. Courtesy of www.bordbia.ie
Chef’s Note:
If you would like to butterfly your own leg of lamb, this is how. The idea is to open the leg of lamb out flat, removing the bones. Place the leg on a board with the thinner covering of flesh uppermost. Locate the first bone and slice along the length of it, cutting right down to the bone. Cut the meat away from the bone. Ease out the bone and repeat with the 2 remaining bones. Open out the meat and trim excess fat.
