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Barbecued leg of lamb

The zesty marinade for this butterflied leg of lamb is perfect for spring
Barbecued leg of lamb

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

  1. 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.
  2. Bring the lamb back to room temperature before cooking. Remove from the marinade and season with sea salt and freshly ground black pepper.
  3. Fire up the barbecue. When hot enough, cook the lamb over the coals for 45 minutes, turning it from time to time.
  4. 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.

Supported by

Indy Cafe Cookbook Volume 2

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

  1. 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.
  2. Bring the lamb back to room temperature before cooking. Remove from the marinade and season with sea salt and freshly ground black pepper.
  3. Fire up the barbecue. When hot enough, cook the lamb over the coals for 45 minutes, turning it from time to time.
  4. 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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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

  1. 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.
  2. Bring the lamb back to room temperature before cooking. Remove from the marinade and season with sea salt and freshly ground black pepper.
  3. Fire up the barbecue. When hot enough, cook the lamb over the coals for 45 minutes, turning it from time to time.
  4. 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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