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