Barbecued Butterflied Lamb Leg
SERVES 4-5 | 20 MINS PREP | 40 MINS COOK TIME
Butterflied lamb leg
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- A handful of fresh herbs, chopped e.g. a mixture of chives, parsley
- A squeeze of lemon juice
- 1/2 cup mayonnaise
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.
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.
Remove lamb, cover loosely with foil and let it rest for 15 minutes before slicing.
Serve the lamb with salad or vegetables and the herb mayonnaise.
To make the herb mayonnaise, combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.