We love a butterfield leg of lamb, especially on the bbq! Not only does it cook faster than a normal roast with the bone in but you can also fill it with all sorts of delicious herbs, spices and flavours to keep this meal option interesting.
Cooking on the BBQ
There are a number of ways you can cook your butterflied leg of lamb on the bbq. Our main favourites are:
- Stuffed, wrapped in tinfoil and cooked on the hot plate
- Secured horizontally through the leg with 2-3 large metal skewers – this requires turning and basting about every 10mins
- Placed fat side down first on the hot plate and turned and based regularly
A small leg may need 30 to 35 minutes, a larger, thicker leg, up to 40 or 45 minutes. Do not overcook, and remember to allow plenty of resting time before carving. A meat thermometer will help you to achieve that perfect cook.
You can fill or baste your leg of lamb with pretty much any flavour or style your heart (ie. Stomach) desires! From Greek to Morrocan, French to Asian, or even something new you’ve invented yourself.
Here’s a nice, easy option to help get you started…
- 1 butterflied leg of lamb
- 3-4 cloves garlic, sliced
- 10 Kalamata olives, pitted and halved
- 1 tablespoon finely chopped rosemary
- 2 teaspoons finely grated lemon rind
- 1/4 cup olive oil
- 3 anchovy fillets, finely chopped
- Place the lamb in a ceramic dish along with the garlic, olives, lemon rind, rosemary, oil and anchovy fillets. Refrigerate for several hours or overnight if possible, turning at times.
- Allow lamb to come to room temperature prior to cooking and then barbecue for 15-18 minutes each side depending on the size of the leg and how cooked your prefer it. An average leg will cook to medium rare in 30-35 minutes.
- Scatter fresh rosemary over the lamb towards the end of cooking.
- Serve with grilled vegetables.