Mar 04, 2026

Mediterranean Butterflied Lamb

Name: Mediterranean Butterflied Lamb
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
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.

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.