Emily Scott shares her recipe for barbecued butterflied leg of lamb with lemon, garlic and thyme
emilyscottfood.com
Serves 6
Leg of lamb 2-2.5kg, butterflied
Cornish Sea Salt and freshly ground black pepper to season
For the marinade
Lemons 3, zest and juice
Dijon mustard 1 tbsp
Garlic 4 cloves, peeled and crushed
Runny honey 3 tbsp
Olive oil 2-3 tbsp
Thyme 2 small bunches, stalks removed
To serve with the barbecued lamb
Tzatziki
Lemon wedges
Green salad
- For the marinade: combine all the ingredients in a large bowl. Add the lamb and cover with the marinade. Put in the fridge and leave to marinate for at least 3 hours or overnight if possible.
- Bring the lamb back to room temperature before cooking. Remove from the marinade and season with sea salt and freshly ground black pepper.
- Fire up the barbecue. When hot enough, cook the lamb over the coals for 45 minutes, turning it from time to time.
- Transfer the lamb to a board and leave it to rest for 15 minutes before slicing. Serve with a dollop of tzatziki, a squirt of lemon and a green salad.
You will need
Leg of lamb 2-2.5kg, butterflied
Cornish Sea Salt and freshly ground black pepper to season
For the marinade
Lemons 3, zest and juice
Dijon mustard 1 tbsp
Garlic 4 cloves, peeled and crushed
Runny honey 3 tbsp
Olive oil 2-3 tbsp
Thyme 2 small bunches, stalks removed
To serve with the barbecued lamb
Tzatziki
Lemon wedges
Green salad
Method
- For the marinade: combine all the ingredients in a large bowl. Add the lamb and cover with the marinade. Put in the fridge and leave to marinate for at least 3 hours or overnight if possible.
- Bring the lamb back to room temperature before cooking. Remove from the marinade and season with sea salt and freshly ground black pepper.
- Fire up the barbecue. When hot enough, cook the lamb over the coals for 45 minutes, turning it from time to time.
- Transfer the lamb to a board and leave it to rest for 15 minutes before slicing. Serve with a dollop of tzatziki, a squirt of lemon and a green salad.
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