The Sydney Morning Herald logo
Advertisement
Good Food logo

Barbecued butterflied lamb

Lynne Mullins

Advertisement
Barbecued butterflied lamb
Barbecued butterflied lambSupplied

Barbecued butterflied lamb

Advertisement

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

  1. 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.

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes