Make this butterflied leg of lamb the star of your next backyard barbecue. Marinated in tangy garlic and herbs and slathered in salsa, it’s a show stopper.
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To make the green peppercorn and mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
Thickly slice the lamb and arrange on a serving platter. Sprinkle with lemon zest and mint leaves. Drizzle with salsa. Serve with the vegetables and haloumi.
Love the idea of cooking a leg of lamb but don’t want to heat up the kitchen? Here’s the answer: cook it on the BBQ. In fact, the BBQ will do some pretty magical things to your lamb – it adds an amazing smoky flavour, leaves the meat tender and juicy, and adds those beautiful chargrill lines for an impressive finish. We promise, once you’ve tried a BBQ leg of lamb, you’ll never look back.
A butterflied leg of lamb has had the bone removed so it sits (mostly) flat. That means it will cook evenly on the BBQ, and it will cook quicker than a traditional lamb leg. The even better news is, all the prep has been done for you – it comes bone out. There may be some fat on the top side; if you prefer, you can trim some of that.
There are some things that just make sense – pork and apple, strawberries and cream, garlic and butter … add to that lamb and mint. Our mint marinade for lamb makes the most of those fresh herby flavours and then goes even further with mustard and garlic. Other great herbs for lamb include oregano, rosemary and thyme. The must-know tip here is to make sure you use a shallow bowl to add the marinade to the lamb. Make sure the marinated butterflied lamb leg is totally coated, then let it work its magic in the fridge.
As always, start with a clean BBQ when cooking butterflied lamb. Any charred bits from previous cooks can stick to your lamb and burn. Now preheat the BBQ to medium-high. Add the butterflied lamb to the grill and cook for 5 minutes each side – this seals in the juices. Then drop that heat to low and close the lid to help the heat circulate.
A 1kg butterflied lamb leg’s cooking time is a quick 30 minutes for medium-rare doneness. You can check the internal temperature with a meat thermometer – for rare look for 60°C, for medium go for 65°C and for well done aim for 70°C.
There’s no bone to cut around when carving a BBQ butterflied leg of lamb, so simply cut across the grain to ensure maximum juiciness. Then all you need is a drizzle of peppercorn and mint salsa … because more mint is never wrong with lamb!
Now you’ve seen how quick and easy it is to cook butterflied meat, you’ll want to do it all the time! Here are more recipes to try, including whole butterflied BBQ chicken and BBQ butterflied lamb with tahini sauce. For more ideas and inspiration, check out our collection of easy BBQ recipes.