Pete's Lamb

Name: Pete's Lamb
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 10 black olives; 10 sun-dried tomatoes; 1 lemon, juice of; 2 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons sweet chili sauce; 2 tablespoons soy sauce; 1/2 onion; 2 garlic cloves, minced; 2 teaspoons ground cilantro; 2 teaspoons cumin; 250 g feta cheese; 1 bunch basil leaves; 500 g cherry tomatoes

Submitted by Mazey

"Butterfly Lamb Leg with flavours of the Mediterranean"

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 6

ingredients

10 black olives
10 sun-dried tomatoes
1 lemon, juice of
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons sweet chili sauce
2 tablespoons soy sauce
¹⁄₂ onion
2 garlic cloves, minced
2 teaspoons ground cilantro
2 teaspoons cumin
250 g feta cheese
1 bunch basil leaves
500 g cherry tomatoes

directions

Make holes in the lamb using a large knife.
Stuff the hole randomly with the olives and sundried tomatoes.
PREPARE THE MARINADE.
Mix the Lemon Juice, Olive Oil, Honey, Sweet Chilli Sauce, Soy Sauce, onion, garlic, ground cilantro and ground cumin together to make a marinade.
Add the lamb to the marinade and leave for 24 hours.
Cook on the barbeque - 20 minutes each side (or to your taste).
Cut the tomatoes in half, tear the basil and cube the feta.
Mix tomatoes basil and feta in a bowl.
Slice the Lamb and place in the middle of a large serving platter.
Surround the lamb with the basil feta tomato mixture.