- 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
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.
Slice lamb and place on serving plates with a salad on the side.
- Main Ingredients - Lamb
- Course - Main-course
- Occasion - Barbecue