Barbecued Butterflied Leg of Lamb
Best done on a braai, this butterflied leg of lamb is simply delicious!
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 1:10 hours |
- Cook Time : 30 mins
1 x 1.5–2 kg leg of lamb, deboned and butterflied (ask your butcher to do this for you)
3 sprigs rosemary
3 sprigs thyme
1 bay leaf
3–4 cloves garlic, crushed
½ onion, chopped
3 sprigs rosemary, picked and chopped
2 Tbsp (30 ml) chopped parsley
6–8 sprigs thyme, picked
zest of 1 lemon
juice of 2 lemons
1 tsp sea salt
1 tsp (5 ml) freshly ground black pepper
4 Tbsp (60 ml) olive oil
Place all the marinade ingredients in a food processor and blend. The mixture does not have to be very smooth.
Season the lamb and pour over the marinade. Set aside for about 1 hour, turning the meat whenever you feel like it. Add the whole herbs.
When the fire is ready, remove the meat from the marinade and place it on the grill. It does not take long to cook – approximately 30 minutes on a medium fire. Turn the meat often, basting with the marinade at every turn. The fat needs to be crispy so allow more time when it is fat-side down.
Cook the lamb to medium-rare, then allow to rest for at least 15 minutes to ensure a good redistribution of juices.
Carve and serve with boiled potatoes and baby gem lettuce salad.
If you like a bit of bite, add some chopped chillies to the marinade.