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Barbecued marinated lamb leg
Barbecued marinated lamb leg
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Prep Time:
250 minutes
Cook Time:
30 minutes
Total Time:
280 minutes
Grilled lamb leg with jacket potatoes and green olive mayo - a crowd-pleasing BBQ favorite.
Ingredients:
  • 5 garlic cloves, crushed
  • 10.00 gm paprika
  • 1 large lemon, juiced
  • 56.88 gm olive oil
  • 1.5kg boned lamb leg, butterflied
  • olive oil cooking spray
  • jacket potatoes, to serve
  • 185.63 gm whole-egg mayonnaise
  • 125.00 ml stuffed green olives, chopped
  • 2.50 gm paprika
  • 1/2 small lemon, juiced
Instructions:
  • In a large ceramic dish, mix garlic, paprika, 2 tablespoons of lemon juice, and oil. Season both sides of the lamb with salt and pepper. Score the lamb skin to allow the marinade to penetrate. Place the lamb in the marinade, ensuring it is coated evenly. Cover and refrigerate for 3 hours. Bring it out of the fridge 30 minutes before cooking.
  • Prepare flavorful green olive mayonnaise by mixing mayonnaise, green olives, paprika, and 1 tablespoon of lemon juice in a bowl. Season with salt and pepper, mix thoroughly, and refrigerate until serving time.
  • Prepare the barbecue plate or grill by coating it with oil and preheat on high heat. When ready, adjust to medium-high heat. Place the lamb on the grill, skin side down, and cook for 10 minutes. Flip the lamb and cook for another 5 minutes. Lower the heat to medium-low, cover the lamb with the barbecue hood, and continue cooking for an additional 15 minutes for medium doneness or until cooked according to your preference. Remove from heat, tent loosely with foil, and let it rest in a warm spot for 10 minutes. Finally, thinly slice the lamb across the grain.
  • Present lamb alongside a flavorful green olive mayonnaise and jacket potatoes.

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