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.
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.

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