Barbecued Leg of Lamb

This recipe was the discovery of the ultimate of barbecue food, and who would have thought it would be leg of lamb and not burgers (try it before you disagree with me). It may seem like the worst time to post a barbecue recipe, after the rain and cold weather we have been having of late, but the summer has yet to come to an end (so I keep telling myself as we’re getting married next week), so there is still time for you to try this. A butterflied leg of lamb is the perfect sharer recipe for a group barbecue with friends and family, there were ten of us and we couldn’t quite finish this off. Plus you can still cook to every individual’s tastes; you just slice chunks off it as it cooks so people can enjoy it rare to well-done.  This lamb is absolutely scrumptious accompanied with heaps of salad, some jewelled cous  cous, toasted pittas and plenty of dips; I don’t know about you but the thought of that is making me really hungry right now!bbq 085

Serves 10

  • 100ml good quality olive oil
  • 100ml red wine vinegar
  • 2 sprigs rosemary
  • 50ml chilli oil
  • Pinch chilli flakes
  • 4 garlic cloves – crushed
  • 1 large bunch mint – roughly chopped
  • 1 leg lamb – butterflied so it is of an even thickness (if you are unsure how to do this then just google it – there are plenty of great guides and videos that will show you how to do it.)

Mix together all the ingredients for the marinade.

In a large flat dish, lay out the leg of lamb and coat in the marinade

Cover and chill over night

Light a barbecue and when the coals turn white add the leg to the grill

Set a timer and turn the leg of lamb every minute for 15 – 20 minutes until it is beautifully charred and cooked to your liking – it may need longer if you don’t like it pink

Serve with heaps of salad, couscous, hummus and pita breads.

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9 thoughts on “Barbecued Leg of Lamb

  1. Great idea! I love how lamb can be very forgiving when it comes to cooking too. A bit pink in some parts and more cooked on others is ideal. Just cut up and put on a platter, then everyone can choose what level of doneness they prefer. If there are some very pink bits, I leave those for leftovers because 2 minutes in the microwave will finish them off the next day.

    Lamb leg is really cost effective here in New Zealand so we have roast lamb fairly often. I’ve never butterflied it or put it on the BBQ before though. It’s interesting that while lamb and BBQ are iconic in New Zealand, we don’t really cook lamb on the BBQ.

  2. That looks freaken delicious! I used to greedily… ahem, I mean, eat lamb with gusto when I was in cooking school. Actually, I haven’t had it since then. Shame on me, I know. Hopefully, I can give this a go before the weather changes too much. I would love to have something other than burgers on the grill.

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