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Recipe: Herb and Garlic Barbequed Lamb

This is one of my absolute favourite recipes. We cook this often during BBQ season.

(serves 4)


  • 1 Pasture Fed butterfly leg of lamb
  • 1/4 cup olive oil
  • 3 gloves of garlic, crushed
  • 2 tablespoons wholegrain mustard
  • 3/4 cup dry white wine
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons mint jelly
  • 1/4 cup chicken stock


  • Place lamb in large shallow dish, pour combined oil, garlic,mustard, wine and rosemary over lamb. Cover; refrigerate 3 hours or overnight.
  • Remove lamb from marinade; place marinade in small saucepan and reserve.
  • Place lamb, covered with foil, on heated oiled barbeque; cook for about 30 minutes or until cooked as desired; turning halfway through cooking time.
  • Brush lamb all over with jelly; cook, uncovered, until jelly melts and forms a glaze. Stand lamb, covered, for 10 minutes before slicing.
  • Meanwhile, add stock to reserved marinade; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Serve sliced lamb with sauce.


The lamb can also be cooked, covered, in a hot oven for about 25 minutes or until cooked to your liking.


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