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How To make Barbecued Butterflied Leg Of Lamb with Mint &
1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c Minced fresh mint leaves
Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise ======================================================= ============== === 1. Lay meat boned side up. Slash about halfway through
thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan
over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite
50-60 charcoal briquets. When briquets are dotted with
ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4.Turn meat as needed to brown evenly; baste with
marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10
minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. -----
How To make Barbecued Butterflied Leg Of Lamb with Mint &'s Videos
Easter Recipe: Butterflied Lamb Leg
This beautiful Butterflied Lamb Leg is the perfect recipe for Easter. Served with a tantalising Cucumber & Yoghurt dip with a Salsa Verde dressing.
For the full recipe and ingredients list, check out our blog post -
Shop the Te Mana Lamb Box at Tom Hixson of Smithfield -
How to Make Grilled Butterflied Leg of Lamb - Episode 71
How to Cook Grilled Butterflied Leg of Lamb - Episode 71
Ingredients
Leg of Lamb - butterflied by butcher 3+ lbs. (1.5k) (6 people)
Kosher Salt
Pepper
Lemon Juice - 1-2 lemons
Rosemary - fresh or dried
Garlic - 4+ cloves
Season lamb with salt and pepper.
Place lamb in 1 gallon (4L) bag.
Add rosemary.
Add lemon juice, olive oil, and garlic as a marinade.
Refrigerate for 1-24 hours.
Bring to room temp before grilling.
Create grill marks over high direct heat on both sides.
Move to indirect heat either on grill or in the oven to finish cooking.
Optimally, use an electronic or instant meat thermometer to bring your lamb up to desired temperature.
I love rare lamb so I take mine off at around 130F (55C)
Let the lamb rest for 10 minutes before slicing and serving.
Grill safe thermometer with probe:
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Grilling a Butterflied Leg of Lamb
TRY LAMB! Butterflied leg of Lamb in next level marinade
Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar
Zest of 1 lemon
Butterflied Leg of lamb
2kg – serves 6 to 8 people
Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush
Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.
Set your BBQ for Half and Half technique.
Get the lamb out of the fridge about an hour before grilling.
Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)
Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)
You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.
Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve
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How to make butterflied lamb with mint and garlic
We’ve got your summer barbecue sorted with this easy butterflied lamb with mint and garlic (RECIPE BELOW). To complete the menu, brush veggies and haloumi with olive oil before chargrilling.
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BUTTERFLIED LAMB WITH MINT & GARLIC
Serves 8 Prep 20 mins (+ 1 hour marinating & 15 mins resting time) Cooking 30 mins
½ cup (125ml) dry white wine or apple juice
2 garlic cloves, crushed
2 tbs finely chopped rosemary
2 tbs finely chopped mint
1 tbs Dijon mustard
1kg Coles Australian Lamb Butterflied Leg Plain
1 large eggplant, cut crossways into 1cm-thick slices
1 tbs olive oil
2 zucchini, thinly sliced lengthways
180g haloumi, cut into 1cm-thick slices
Lemon zest, to serve
Mint leaves, to serve
Green peppercorn & mint salsa
¼ cup finely chopped mint
¼ cup finely chopped flat-leaf parsley
1 tbs coarsely chopped drained green peppercorns
1 garlic clove, crushed
1 tbs brown sugar
1 tbs apple cider vinegar or brown malt vinegar
2 tbs olive oil
1 Combine the wine or apple juice, garlic, rosemary, chopped mint and mustard in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2 Preheat a covered barbecue on medium-high. (Alternatively preheat oven to 180°C.) Drain lamb from the marinade. Season. Cook on grill for 5 mins each side. Reduce heat to low. Cook in covered barbecue or oven for 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 15 mins to rest.
3 Meanwhile, increase heat to high. Brush the eggplant with half the oil. Cook on grill for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Brush the zucchini with remaining oil. Cook for 1 min each side or until charred. Transfer to the platter. Cook haloumi for 1 min each side or until charred. Add to the platter.
4 To make the green peppercorn & mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
5 Thickly slice the lamb and arrange on a serving platter. Sprinkle with lemon zest and mint leaves. Drizzle with salsa. Serve with the vegetables and haloumi.
Want more step-by-step videos so you can make this your best summer yet? Check out our Easy entertaining playlist: which includes:
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BBQ Butterflied Lamb with Grilled Lemon and Herbs
This barbecue butterflied lamb is easy to prepare and makes a perfect summer meal to share with family and friends. Find the full recipe at :