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Barbecued butterflied lamb leg with herb mayonnaise

Barbecued butterflied lamb leg with herb mayonnaise

Serves

4

Prep Time

20

Cook Time

40

Ingredients

1.5 kg Leg of lamb, boned and butterflied

1 tbps Fresh rosemary leaves, chopped

1 tbps Olive oil

1 tbps Dijon mustard

A selection of raw and blanched seasonal vegetables

Herb mayonnaise

0.5 cup Whole egg style mayonnaise

Fresh chives, dill, parsley or coriander, chopped lemon juice

Method

  • 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 rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.
  • To make Herb mayonnaise: Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

Tips

  • Ask you butcher to bone and butterfly the leg of lamb, for you.
  • Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
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