Barbecued butterflied lamb

all details

Barbecued butterflied lamb

Ingredients

  • 4 cloves garlic, peeled
  • 2 large red chillies, sliced
  • ⅓ cup lemon juice
  • Leaves from ½ bunch mint
  • Leaves from ½ bunch coriander
  • 2 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tbsp dijon mustard
  • 2kg leg of lamb, boned and butterflied

Method

Combine garlic, chillies, lemon juice, mint, coriander, brown sugar and fish sauce in a food processor and whiz until well combined. Remove to a bowl and stir in mustard. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate for 2-4 hours, turning occasionally. Bring to room temperature.

Cook lamb on a medium hot barbecue, skin side down, for 8-12 minutes. Turn and cook for a further 8-12 minutes or until cooked as desired. Remove and rest, covered, for 10 minutes.

To serve

Slice lamb and place on serving plates with a salad on the side.

 

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  • Main Ingredients - Lamb
  • Course - Main-course
  • Occasion - Barbecue

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July