Barbecued butterflied lamb leg with herb mayonnaise

Barbecued butterflied lamb leg with herb mayonnaise

Barbecue this lamb cut to more than medium, so all of the meats stays juicy, and always rest lamb after it comes off the barbecue, it be will be much more succulent, and tastier.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1½ kg leg of lamb, boned and butterflied
  • 1 tbsp fresh rosemary leaves, chopped
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • a selection of raw and blanched seasonal vegetables

  • Herb mayonnaise
  • ½ cup whole egg style mayonnaise
  • fresh chives, dill, parsley or coriander, chopped
  • lemon juice

Method

1.
Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.
2.
Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.
3.
Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.
To make Herb mayonnaise: Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

Essential Tips

  • Ask you butcher to bone and butterfly the leg of lamb, for you.
  • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.

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Barbecued butterflied lamb leg with herb mayonnaise

Barbecued butterflied lamb leg with herb mayonnaise
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