Butterflied Leg Of Lamb
Cooking larger cuts of meat on the barbecue can be daunting but they are often the easiest type of meat to cook. All you need to do is marinate the meat, whack it on the barbie and wait for it to cook. There are only three steps to cooking this beautiful butterflied leg of lamb. Ask your butcher to debone and butterfly the leg of lamb for you to make things easier.
Preparation time 15 mins, plus at least 4 hours or overnight marinating
Cooking time 30 mins
1 tablespoon chopped rosemary
1 tablespoon chopped thyme leaves
1 tablespoon wholegrain mustard
2 cloves garlic, crushed
2 tablespoons olive oil
1.5kg butterflied leg of lamb
Lemon wedges, to serve
Combine the herbs, mustard, garlic and oil, then rub all over the lamb. Put in a nonmetallic dish, cover and put in the fridge for at least 4 hours. Remove from the fridge 30 minutes before cooking.
Preheat a covered barbecue or kettle barbecue to 180°C with the hood closed. Add the lamb to the hotplate or grill rack over indirect heat and close the hood. Cook, turning once, for 30 minutes. Set aside on a plate and cover loosely with foil for 15 minutes to rest.
Cut the meat into slices across the grain and serve with lemon wedges.