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!
- 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.