Recipe
BBQ Butterflied Leg of Lamb
Recipe story
This is one of our favourite BBQ recipes - my husband's mum gave us the recipe and it never fails to impress!
We use a Weber as you need to be able to push the coals to each side so that the meat can cook slowly.
The Ingredients
- 1.5 kg leg of lamb deboned and butterflied (opened up)
- 150ml Buttermilk
- 4 sprigs of rosemary finely chopped
- 2 teaspoons of fresh thyme finely chopped
- Coarse Sea salt
- Black Pepper
- 125ml melted butter
- 2 cloves garlic finely chopped or pressed
- 1 teaspoon sugar
- Juice of 1/2 lemon
The Method
1. Season the meat with the salt and black pepper.
2. Mix the rosemary and thyme into the buttermilk and then coat the meat in the buttermilk mixture.
3. Leave to marinate in the fridge for 24 hours
4. Wipe off the buttermilk (the rosemary and thyme will stick to the meat and this is fine)
5. Make the sauce for basting by mixing the butter, sugar, lemon juice and garlic over a low heat.
6. Place the meat over fairly hot coals and cook for about 10 minutes on one side until it is nicely browned and then turn to do the same to the other site. Baste the cooked sides as you turn it over.
7. Then push the coals to the outside so there is a gap in the middle. Put the lamb over the gap with the lid on the Weber and leave to cook - it takes between 45 mins and 1 10 mins depending on the thickness of the joint and on how hot the BBQ is. Turn the meat half way.
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