Just call me Bev: Maggie Beer marinated lamb

Spring means new blossoms, pretty flowers, new green growth, warmer, longer days, and of course….Spring Lamb! The perfect way to use some lamb is with this recipe we used for lunch on Fathers Day {and also used many times in my family over the years}. Simple. Yum. The perfect combination in my eyes.

Maggie Beer’s {double marinated} Lamb
: 1.5 kg piece of boned & butterflied lamb
: Some Rosemary
: 3 Shallots
: 4 bay leaves
: Some OliveOil
: A Lemon
: A few cloves of Garlic
: Verjuice

: In a bowl throw in some oil (60mls), strip the leaves from a few stalks of Rosemary, slice 2 cloves of garlic, slices of a lemon, good glug of verjuice and 4 bay leaves and mix it all about.

: Pour marinade over lamb and let is sit for a few hours at least. I used a bag, but a dish or bowl would be fine too.

: Heat up your BBQ and throw the lamb onto the flat plate {skin side down} until it caramelises for say 5 minutes, then turn over and cook for a further 20-30 mins or until just pink.

: In another bowl mix together the sliced 3 shallots, 80mls of olive oil, 60mls of verjuice and 1/3 cup of parsley. Once the lamb is cooked set aside and pour the resting marinade (below) over it for 15 mins.

: Carve lamb and serve with resting marinade. I served this with some roasted potatoes and a simple salad of chopped chunky cucumber, fetta, mint, oil, salt & pepper and some lemon juice. Enjoy!


  1. seriously woman. how do you do it. YUM!

    xo em

  2. Oh, that looks amazing. Will definitely be trying this when the warmer weather is here!

  3. I’ve never heard of a ‘resting marinade’! What a great idea!

  4. it might be 8am in the morning but my mouth is watering and I want it now.

  5. Oh I think Maggie Beer would be very impressed with your work : )

  6. Maggie Beer and you are my heros!

  7. yum! How long would you do the lamb in the oven?

  8. ok I live under a rock – what is verjuice…..just showing off my great cooking knowledge – not

  9. That is some serious meat!

  10. Verjuice is made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might find lemon juice or vinegar too tart – which means whenever you want the gentlest bite of flavour. http://www.maggiebeer.com.au/products/details/?Item=PrdctsVerjuice62

    And Joanna I think you would need to sear it in a pan first then roast in an oven for 40 mins or so. Just ensure it stays nice and pink in the middle.

    Hope this helps!

  11. yumm….def going to give this a go. thanks for sharing!

  12. Perfect Dad’s Day lunch to match a perfect Dad’s Day. Man, it’s bloody alright at your place, innit!? x

  13. My mouth is watering! I have a whole lamb cut up in the freezer…wonder how hard it is to de-bone a leg?

  14. OMG my mouth is watering while reading this post and it’s only 9:15am….I want some now!!

  15. OMG YUM.

  16. thanks – have actually made quite a few of your receipes – scones, date loaf, asian chicken mince, salmon, lemon cake…all with great success!

  17. I’m with Jane – OMG!!!!

  18. Y-U-M!!! I’ll be trying that one sooner rather than later! Great work Bev. xx

  19. I can almost smell it. Yum.

  20. OMG, my husband is finally going to say “i don’t mind you blogging” when he sees this. Lamb is our family favourite & his best mate is a lamb farmer (yes ladies, jealous, free premium lamb at our place) & Maggie Beer, is there anyone else you’d ditch your own mother for, than Maggie?? Yum, i’ll be lingering at your blog post for a tad longer, thanks Bev, love Posie
    PS saw your comment about the CWA cook book on Retro Mummy’s blog post, i thought you ‘Beverley’ full names of course, ’tis a lady like affair, well until the bake off!!

  21. cooking classes for emily? i’ll bring wine.

  22. Bev & Maggie, great combination!!

  23. Well, I’m not going to call you Bev. It’s now Nigella. Or Martha.

    Okay, I’ll still call you Bev.

    And although I’m vegetarian, this looks THE BOMB! Yum!


  24. Far our brussell sprout…..simple and yummy….best recipe in my book!

  25. Oh god I didn’t realise how bloody hungry I am until I read that recipe…. I am actually drooling. MEAT! x

  26. ooh yeah verjuice righto. Thank you for info.

  27. Do u close the lid of the barbie??


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