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Barbecued honey mustard lamb with bean salad recipe
Barbecued honey mustard lamb with bean salad recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try this delicious BBQ honey mustard lamb paired with a vibrant bean salad for effortless entertaining.
Ingredients:
  • 89.38 gm honey
  • 23.40 gm wholegrain mustard
  • 40.00 ml chopped fresh rosemary
  • 1.2kg butterflied leg of lamb
  • 300g green beans, halved diagonally
  • 400g can four-bean mix, drained, rinsed
  • 250g cherry tomatoes, quartered
  • 125.00 ml chopped fresh flat-leaf parsley leaves
  • 1/2 small red onion, thinly sliced
  • 20.00 ml apple cider vinegar
  • Tomato relish, barbecue sauce or mint sauce (see recipes in notes, to serve)
Instructions:
  • Preheat a barbecue grill with a hood to medium-high heat. Mix honey, mustard, rosemary, and 1 tablespoon of oil in a large shallow glass or ceramic dish. Season with salt and pepper. Add the lamb and turn to coat evenly.
  • Grill the lamb with the skin side down, allowing it to cook for 8 to 10 minutes. Flip it over and continue cooking with the hood closed for another 8 to 10 minutes until it reaches your desired doneness. Transfer the lamb to a baking tray, cover it loosely with foil, and let it rest for 10 minutes before serving.
  • Boil green beans for 2 minutes until vibrant and slightly tender. Drain and cool under cold water. Mix with four-bean blend, tomato, parsley, red onion, vinegar, and remaining oil. Season well and toss everything together in a serving bowl.
  • Thinly slice the succulent lamb and beautifully plate it with a vibrant array of fresh salads and a selection of tantalizing sauces.

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