Buttermilk Rosemary Garlic Marinade

by | Mar 22, 2021 | Marinades, Recipes | 0 comments

(For Lamb)

2.5-3kg leg of Lamb, Boned or Bone In (Cooks longer with the Bone)
3 c Buttermilk
1 c Thick Greek Yoghurt
10 Garlic Cloves
2 Large Rosemary Stalks, snipped into sections
Bundle of Thyme, Stalked
1 t Himalayan Salt
1 t Black Pepper, Ground
Coarse Salt
Dash of Olive Oil

Make deep inserts with a sharp pointed knife into the Leg of Lamb and insert the Garlic Cloves into the inserts all over the Lamb. Press the Rosemary into the inserts together with the Garlic. Rub the Leg with Coarse Salt and Pepper. Combine with Buttermilk, Himalayan Salt, Pepper and Olive Oil and pour over the Lamb. Place in an airtight container and refrigerate for 3 days. Turn the container every day. On the third day, place on a sprayed (oiled) barbeque grid and grill over medium heat until done for about 35-45 minutes depending on how ‘well done’ you prefer your Lamb. Serve with Flatbreads and Lemon Wedges.

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