Barbequed olive and marjoram lamb


  • 2 x 1.2kg easy carve leg of lamb
  • 200g mixed pitted marinated olives, chopped
  • 100g marinated feta cubes
  • 1/2c chopped parsley
  • 1 tbs coarsely chopped fresh marjoram
  • 1 tbs lemon rind
  • salt and pepper
  • 3/4c dry white wine


  1. Cut slit in meat where the bone has been removed and add the bombined olive, feta, parsley, marjoram and lemon mixture. Tie with kitchen string. Seal meat in a pan and then place in oven and cook until done to your liking. Remove from tray and set aside for 10 minutes to rest.
  2. Add wine to juices and stir to combine. Cook until reduced by half.
  3. Slice lamb across the grain and serve.

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