Grilled Butterflied Lamb

    9 hours 5 min

    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.

    68 people made this

    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

    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:

    Reviews in English (69)


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


    I am an avowed lamb lover, but my family is not. I convinced my wife to try a lamb dish one more time, and went hunting for a recipe that *hopefully* would be palatable to both of us. Not only was I extremely happy with the flavor, but my wife said that it was wonderful! This dish truly has a gourmet flavor, and will likely please those who don't ordinarily like the taste of lamb.  -  07 Mar 2005  (Review from Allrecipes US | Canada)


    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)