Barbecued butterflied lamb

Barbecued butterflied lamb
Barbecued butterflied lamb 

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.