- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- High in protein
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.
- Serves8
- Cook time30 minutes
- Prep time20 minutes, (+ 1 hour marinating & 15 mins resting time)
Ingredients
- 1/2 cup (125ml) dry white wine or apple juice
- 2 garlic cloves, crushed
- 2 tbs finely chopped rosemary
- 2 tbs finely chopped mint
- 1 tbs Dijon mustard
- 1kg Coles Australian Lamb Butterflied Leg Plain
- 1 large eggplant, cut crossways into 1cm-thick slices
- 1 tbs olive oil
- 2 zucchini, thinly sliced lengthways
- 180g haloumi, cut into 1cm-thick slices
- Lemon zest, to serve
- Mint leaves, to serve
Green peppercorn and mint salsa
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped flat-leaf parsley
- 1 tbs coarsely chopped drained green peppercorns
- 1 garlic clove, crushed
- 1 tbs brown sugar
- 1 tbs apple cider vinegar or brown malt vinegar
- 2 tbs olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the wine or apple juice, garlic, rosemary, chopped mint and mustard in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.Step 2
Preheat a covered barbecue on medium-high. (Alternatively preheat oven to 180°C.) Drain lamb from the marinade. Season. Cook on grill for 5 mins each side. Reduce heat to low. Cook in covered barbecue or oven for 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 15 mins to rest.Step 3
Meanwhile, increase heat to high. Brush the eggplant with half the oil. Cook on grill for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Brush the zucchini with remaining oil. Cook for 1 min each side or until charred. Transfer to the platter. Cook haloumi for 1 min each side or until charred. Add to the platter.Step 4
To make the green peppercorn and mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
Step 5
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.
Recipe tip
COOK. STORE. SAVE.
Use it up: You’ll have mint leftover here. This mint pineapple crush drink recipe will use it up and be a great way to start your BBQ on a hot summer day.
Here’s why you need to try butterflied lamb on the BBQ
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.
Why go for a butterflied lamb leg?
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.
The perfect BBQ butterflied leg of lamb marinade
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.
How to cook a butterflied lamb leg on the BBQ
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.
How long does it take to cook butterflied lamb
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.
How to carve a butterflied leg of lamb
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!
Love this BBQ butterflied lamb leg recipe?
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.
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