Recipe: BBQ Butterflied Leg of Lamb

February 15, 2013 | Alison Clinch | Miscellaneous, Pasture Fed Lamb, Recipes | Leave a Comment

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A butterflied leg of lamb is a really versatile cut as you can cook it so many ways. For my mind though, it’s just made for doing on the BBQ. This size leg of lamb will serve 8 – 10 people.

Ingredients:

2.2kg Leg of Lamb butterflied
1/2 onion
4 cloves garlic, peeled
2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
Zest of 1 lemon
1 Tbsp verjuice
2 Tbsp olive oil
Salt and freshly ground black pepper

Method:

Put onion, garlic, rosemary, lemon zest, verjuice and olive oil into a food processor and pulse to combine.
Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a bag. Spread marinade over all sides of the meat. Refrigerate for 1 to 2 hours.
Remove lamb from refrigerator and let come to room temperature (about 20 minutes).
If you are using a gas BBQ heat on high on all burners to start. After the initial browning you will reduce the heat.
Sear skin side down for 10 minutes and other side for 4 minutes. Change heat to low to maintain a temperature of 150-180°C.
Cover the bbq and let cook for an additional 35-45 minutes (depending on how many kgs the roast is).
Cover with aluminum foil and let rest for 5-10 minutes. Cut across the grain, 1 – 1.5cm thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.

Tip:

Since you’ve already got the BBQ going, we recommend serving this lamb with a BBQ Pumpkin, Onion & Spinach Salad.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.