Butterflied Lamb Persillade (stuffed)

Really delicious!! Super impressive!! Great for BBQs or Roasts!!

Butterflied Lamb Persillade (stuffed)

  • Servings: 4-6
  • Difficulty: Medium
  • Print


  • 2kg Lamb Butterflied (Leg or Shoulder)
  • 6 Garlic Cloves
  • 2 Large Handfuls of Parsley
  • Olive Oil
  • 1tbsp Salt
  • 1 Lemon Juiced


  1. Preheat oven 220℃, remove lamb 45mins prior to cooking
  2. Place Lamb skin side down
  3. Blitz Garlic and Parsley adding oil until it becomes a smooth paste
  4. Smear Garlic and Parsley mix onto the lamb flesh and spread evenly
  5. Fold the Lamb like a book, pour over and rub in any left over garlic and parsley mix
  6. Season the outside and squeeze over lemon juice
  7. Place on a rack in a roasting tin and roast for 40mins
  8. ALTERNATIVELY on a BBQ, skewer the meat, 15mins each side for medium, 20mins each side for well done!

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