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butterfly lamb leg with rosemary salt & lemon & herb yoghurt

prep time: 10min

cooking time: 40min 

serving: 6-10



1.5kg butterflied lamb leg

1/4 cup extra virgin olive oil

1/4 cup honey

juice & zest of 1 lemon

3 cloves garlic, crushed

2 sprigs rosemary leaves

4 sprigs thyme leaves

sea salt

rosemary salt

good quality sea salt

fresh rosemary leaves

lemon & herb yoghurt

3/4 cup unsweetened greek or coconut


juice & zest of 1 lemon

2 tbsp mint, finely chopped

2 tbsp flat leaf parsley, finely chopped

2 tbsp dill, finely chopped




1. pre-heat oven to 180 c.


2. in a large bowl mix olive oil, honey, lemon juice, lemon zest, garlic, rosemary, thyme and sea salt.

3. add butterflied lamb leg and rub with marinade. cover and refrigerate for 1-2 hours or longer.


4. place lamb onto a roasting tray with rack. 


5. roast for 35-40 minutes or until cooked to liking. rest for 20 minutes, covered loosely with foil. slice when ready to serve.


6. to make rosemary salt, bruise rosemary leaves in a mortar & pestle. combine with sea salt. season lamb just before serving.


7. to make lemon & herb yoghurt, in a small bowl mix yoghurt with lemon juice, zest, mint, parsley and dill. serve alongside lamb.


recipe by live love nourish,

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