Farm & Dairy

Mr. Olliffe's Leg of Lamb

Perk up your holiday meal with a butterflied leg of lamb. Serve alongside Roasted Butternut & Carrot Salad. Thanks goes out to Laura Robin of the Ottawa Citizen for sharing this recipe. 

6-6 1/2 pounds (2.75-3 kg) leg of lamb, bone removed (butterflied)

3 cups (750 mL) olive oil

1/4 cup (50 mL) white wine vinegar

1/4 cup (50 mL) paprika

1 tsp (5 mL)  salt

1 tsp (5 mL) pepper

1/4 cup (50 mL) garlic, chopped

1/2 cup (125 mL) freshly squeezed lemon juice

1 tsp (5 mL) rosemary

1 tsp (5 mL) chopped parsley

1 tsp (5 mL) curry powder

1/2 tsp teaspoon (2 mL) ground cumin


Trim lamb of all fat and gristle.

Mix all other ingredients together.

Marinate lamb for 3 days in refrigerator.

Barbecue (preferably) or broil lamb for about 10-15 minutes a side, until nicely browned on the outside, but still pink and juicy inside. Let stand for 5-10 minutes, then slice thinly to serve.

Garnish with fresh rosemary, if desired. Serves 6-8.