Filippo Berio Recipe of the Day – Butterfly Lamb


Try this recipe from, Filippo Berio, the makers of one of Italy’s favourite olive oils.

Italian Butterfly Lamb

Serves 6-8

Preparation time: 20 minutes, plus overnight marinating

Cooking time: 40 minutes, plus 15 minutes standing

1 leg of lamb, approx 1.8 kg/4lb, boned

3 large sweet onions

Filippo Berio Olive Oil

Sun-Dried Tomato and Balsamic Vinegar Marinade:

120ml/8 tbsp Filippo Berio Olive Oil

3 garlic cloves, crushed

4 tbsp sun-dried tomato paste

4 tsp dried oregano

5 tbsp balsamic vinegar

1 tsp salt


1. Open out the boned leg of lamb, discard excess fat, and cut through the centre slightly so the meat can be laid out in a long flat piece. Put into a large dish.

2. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

3. Bring the lamb to room temperature before cooking. Peel and thickly slice the
onions, brush with oil on both sides.

4. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

5. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

Cook’s tip: Ask the butcher to bone the lamb or buy a joint that has been boned and rolled, then remove string and unroll.

Recipe of the day – Lamb chops with Garlic & Rosemary


Lamb is one of the tastiest, tenderest and nutrient packed meats. Here we have another fantastic recipe from Filippo Berio, the olive oil experts.

Lamb Chops with Garlic and Rosemary

Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes

4 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, crushed
2-3 tablespoons roughly chopped fresh rosemary
1 tablespoon wholegrain or Italian-style coarse grain mustard
Grated zest and juice of 1 lime
8 lamb loin chops or thick cutlets
Salt and freshly ground black pepper
2 extra limes to serve


1. Blend together the oil, garlic, rosemary, mustard, lime zest and juice and season to taste.
2. Arrange the chops in a dish and coat with the marinade. Cover and leave to marinate in the refrigerator for 2 hours, turning occasionally.
3. Place under a moderate grill or on the barbecue and grill for 15-20 minutes, according to taste, basting occasionally with the marinade. If liked, halve the limes and cook on the barbecue for a few minutes: they can be served with the chops and extra juice squeezed over (heating them helps release the juice).



This contains the 25 amino acids which are the building blocks of the body and is found in fish, meat, beans, peas, lentils, eggs, cheese and soya.