Dorper Lamb Recipe: BBQ Butterfly Leg with Balsamic Marinade



Dorper lamb marinated butterfly leg


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper



  1. Whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard and honey or maple syrup.
  2. Add chopped rosemary, thyme, ground cumin, ground coriander, paprika, salt and black pepper. Stir till combined.
  3. Generously coat the Dorper lamb butterfly leg with the balsamic marinade, making sure it’s evenly coated.
  4. If you have time, put the Dorper lamb leg back in the fridge for at least 4 hours or overnight to allow the full flavours of the marinade to penetrate into the meat.
  5. When ready, pull out the Dorper leg and discard any leftover marinade. Leave the leg to reach room temperature before cooking.



  • Heat BBQ plate till hot
  • Turn down burners to low
  • Lightly oil BBQ plate and place leg on the plate
  • Cook each side of 15mins if BBQ has a lid, close it during cooking time.
  • Slice to serve*

Serves 5 people.

* This marinated Dorper lamb leg pairs well with a side of grilled vegetables, creamy coleslaw or a couscous or quinoa salad.

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