Barbecued butterflied lamb with honey and rosemary

Barbecued butterflied lamb with honey and rosemary

By
From
Meat
Serves
6-8
Photographer
Dean Cambray

There are lots of muscles in the leg that all work together as the animal walks and skips around, so it is a really tasty bit of meat with all sorts of different textures to chew on. There is often quite a lot of external fat on the leg that melts in the heat of the barbecue to keep the meat lovely and moist. Be careful not to let it drip onto the charcoal too much, or you’ll get flames, which can burn the meat.

When you butterfly a leg of lamb – which is a fancy way of saying you remove the bone and open it out flat – it greatly cuts down the cooking time. It also helps the meat absorb all the lovely flavours of the marinade and the barbecue. Sometimes I like to cut the butterflied lamb into pieces and grill them as free-form chunks.

If you’re not confident about doing the boning and butterflying yourself, ask your butcher to do it for you.

Ingredients

Quantity Ingredient
1 x 2.5kg leg of lamb, bone removed and butterflied
3 stalks fresh rosemary
1/2 cup white wine
8 garlic cloves, chopped
1/4 cup olive oil
1/4 cup honey
1/4 cup parsley, chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 lemons, zested and juiced

Method

  1. Open the leg of lamb out flat and trim away any excess fat. Use the tip of a sharp knife to stab grooves into the meat all over. Cut into 6 even pieces, or leave whole, depending on your mood.
  2. Strip the leaves from the rosemary stalks and bruise them with a pestle or the flat blade of your knife. Chop roughly and rub all over the lamb. Transfer to a shallow dish or plastic container that it will fit into snugly.
  3. Mix all the remaining ingredients together, except for the lemon zest and juice, and pour over the lamb. Use your hands to rub in well. Cover, refrigerate and leave to marinate overnight or for a few hours.
  4. When ready to cook, light your barbecue or heat your oven to medium–high. Remove the lamb from the fridge and bring it to room temperature. Cook the lamb for around 20–30 minutes for medium–rare, turning continuously. Leave it to rest for 15 minutes in a warm spot before serving. Individual portions will take 10–15 minutes for medium.
  5. Just before carving, pour the lemon juice and zest over the lamb. Slice thinly and serve with lots of warm pita bread, salad and tzatziki.
Tags:
Meat
Adrian
Richardson
La
Luna
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