Grilled Butterflied Lamb

    Grilled Butterflied Lamb

    (73)
    15saves
    9hr5min


    66 people made this

    About this recipe: This is a great alternative to the classic barbecue fayre. Lamb is marinated overnight and then grilled on the barbecue. It's simple and utterly delicious.

    Ingredients
    Serves: 8 

    • 150ml lemon juice
    • 110g dark brown soft sugar
    • 4 tablespoons Dijon mustard
    • 4 tablespoons soy sauce
    • 4 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 1 (1.25cm) piece fresh root ginger, sliced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 (2.25kg) leg of lamb, butterflied

    Method
    Prep:15min  ›  Cook:50min  ›  Extra time:8hr marinating  ›  Ready in:9hr5min 

    1. In a bowl, mix the lemon juice, dark brown soft sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover and marinate in the refrigerator 8 hours or overnight.
    2. Preheat barbecue for medium heat. Drain marinade and bring to the boil in a small saucepan. Reduce heat to low and simmer, whisking constantly, until slightly thickened.
    3. Lightly oil the barbecue cooking grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 63 degrees C. Cool, slice and cover with the thickened marinade mixture to serve.

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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (73)

    by
    0

    beautiful. cooked it on the bbq wrapped in foil and it fell off the bone.  -  19 Jun 2014

    by
    38

    This is truly a great recipe. I wasn't so sure it was going to taste so good when I was combining the ingredients, but the results were absolutely wonderful. I wouldn't change a thing. We've already made it three times.  -  06 Aug 2004  (Review from Allrecipes US | Canada)

    by
    38

    Great recipe! Tried it with a whole leg of lamb as well as cut up and skewered as kabobs. This one is a keeper!  -  28 Jun 2004  (Review from Allrecipes US | Canada)

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