Mediterranean Butterflied Lamb
This Mediterranean Butterflied Lamb is made for sharing — tender, juicy lamb with chargrilled edges, tossed through a fresh, vibrant salad packed with chickpeas, olives, feta and herbs. It’s the perfect balance of hearty and fresh, ideal for entertaining or an easy weekend family feast.
Marinated with olive oil, red wine vinegar, honey and oregano, the lamb is grilled until beautifully caramelised, then rested and sliced. Serve it alongside the colourful Mediterranean salad, warm pita bread and a squeeze of lemon for a meal that feels effortless but delivers big on flavour.
Mediterranean Butterflied Lamb
Australian Lamb
6
15 minutes
35 minutes
This Mediterranean Butterflied Lamb is made for sharing!
Ingredients
1kg butterflied leg of lamb
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp honey
¼ cup oregano leaves, finely chopped +extra, to serve
2 small zucchini, peeled into ribbons
80g baby spinach leaves
200g baby tomatoes, halved
400g can chickpeas, rinsed, drained
100g red capsicum strips in brine, drained
¼ cup pitted kalamata olives, halved
120g feta cheese, crumbled
Lemon cheeks, pita bread, to serve.
Directions
Heat a large-chargrill pan or barbecue over medium-high heat. Place lamb in a large snap lock bag with half the oil, half the vinegar, honey and oregano. Season and rub well to coat.
Cook lamb on char-grill for 3-4 minutes each side or until browned. Reduce heat to medium-low and cook for a further 8-10 minutes each side or until cooked to your liking. Set lamb aside on a tray loosely covered with foil to rest for 10 minutes.
In a large bowl place zucchini, spinach, tomatoes, chickpeas, capsicum, olives, feta and extra oregano. Drizzle with remaining oil and vinegar. Season and toss to coat.
Slice lamb and serve with salad, lemon cheeks and pita bread.