Recipe for Marinated Butterfly Lamb with Roast New Potatoes 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/2 kg Butterfly of Lamb
150 ml Dry Sherry
3 tbl Soy Sauce
4 tbl Honey
2 tbl Tomato Puree
150 ml Port
4 tbl Fresh Herbs, (rosemary, oregano, parsley, mint)
8 x Cloves Garlic
900 gm New Potatoes
75 ml Olive Oil
1 sprg Fresh Thyme
Instructions:
Instructions: 1. Place the meat in a large strong clean plastic bag.

2. In a bowl, mix the sherry, port, soy, honey, tomato puree, herbs and garlic until combined. Then pour into the bag, seal and refrigerate overnight.

3. Place the potatoes in a disposable tin foil tray. Throw in the garlic, thyme and pour over oil. Sprinkle with the rock salt. Cook on the barbecue covered - for 25 minutes, turning occasionally.

4. Remove meat from bag and discard the bag. Place the meat skin side down for 10 minutes, then turn and cover and cook for a further 30 - 35 minutes.

5. Serve on a large platter sliced and surrounded by the potatoes.

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