Barbecued butterflied lamb
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.
To serve
Slice lamb and place on serving plates with a salad on the side.
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