48 Hour Butterfly Lamb

This epic cook takes 2 days to prepare, but don’t let that put you off, there is only a few minutes work in that time, but the results are amazing!

We adapted this from a recipe by Tom Aikins, to be BGE friendly.

48 hour Butterfly Lamb

Prep Time 2 days
Cook Time 25 minutes
Servings 4 people

Ingredients

  • 2 kg shoulder of lamb (butterflied with bones and trimmings reserved and chopped)
  • 2 pinch Maldon salt
  • 2 pinch ground black pepper
  • 1 tbsp olive oil

For the marinade

  • 1/2 bottle Red wine
  • 4 cloves garlic (skin on and crushed)
  • A few sprigs of rosemary
  • 1 tsp dried thyme
  • 2 bay Leaves (cut up)
  • A good few grinds of fresh black pepper

For the Stock

  • 2 tbsp olive oil
  • 2 carrots (peeled and cut into 2cm pieces)
  • 4 cloves garlic (skin on and crushed)
  • 2 onions (peeled and cut into 2cm pieces)
  • 1 tsp celery salt
  • 2 bay leaves
  • 15 g fresh Thyme (or or 1 tsp of dried)
  • 4 tomatoes (cut into 2cm pieces)
  • 1 lamb stock cube
  • 300 ml water
  • 1 tsp corn flour (optional)

Instructions

The Marinade

  1. Season the butterflied lamb all over with Maldon salt.

  2. Combine the marinade ingredients and marinade the lamb for 24 hours, turning it halfway through the time.

The air dry

  1. Once it’s been marinated, remove the lamb from the marinade and air dry in the fridge on a cooling rack, uncovered for a further 24 hours, reserving the marinade for the stock.

Making the gravy

  1. Pre-heat your oven to 200degC (400degF).

  2. Break the bones into slightly small pieces if you are able.

  3. Pop the bones and lamb trimmings into a tray with the olive oil and roast for 15-20 minutes or until starting to caramelise.

  4. Add the garlic, celery salt, carrots, onions, bay and thyme and roast for 20-25 minutes, turning regularly to roast evenly.

  5. Transfer the bone and vegetable mix to a saucepan, add the tomatoes and reserved red wine then reduce the wine by half.

  6. Add the cold water and the stock cube, bring to the boil before reducing the heat to a steady simmer for 45-60 minutes (lid off, but keep an eye on it).

  7. Pass through a fine sieve and set aside.

  8. (Mix 1 tsp of cornflour with a small amount of cold water and add to the sauce to thicken if necessary.)

Cooking the lamb

  1. Set up your Big Green Egg or BBQ to cook direct at 350degF.

  2. Remove the air-dried lamb from the fridge to reach room temperature while the BBQ is heating up.

  3. Brush any bits of marinade off the lamb, before rubbing both sides with a little olive oil and seasoning well with salt.

  4. Cook for 8-10 minutes before turning the lamb over and cooking for a further 8-10 minutes, until the internal temperature is around 145 degF.

  5. Allow to rest for 15 minutes before carving and serving with the reduced sauce.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments