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Barbecued butterflied leg of lamb
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Perfectly roasted juicy leg of lamb, elegantly served.
Ingredients:
  • 1 7/10 kg easy carve lamb leg roast
  • 20.00 ml fresh thyme leaves
  • 2 cloves garlic, crushed
  • 20.00 ml lemon rind, finely grated
  • 5.00 gm ground cumin
  • 2.50 gm ground paprika
  • 36.40 gm olive oil
  • Lemon wedges, to serve
  • Sprigs of fresh thyme, to serve
Instructions:
  • Prepare the lamb by opening it out as much as possible. Use a sharp knife to cut around the bone and remove it from the meat. Flatten the meat out. Combine the remaining ingredients and generously rub them all over the lamb. Let it marinate in the fridge overnight or for at least 1 hour.
  • Preheat the barbecue and cook the lamb for 30 mins, turning halfway through. Rest on a plate, covering loosely with foil for 15 mins before slicing. Serve with lemon wedges and fresh thyme sprigs.

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