Perfect BBQ leg of lamb

    4 hours 20 min

    Lamb does not get more perfect and flavourful than this! Prepare the lamb the night before to allow for maximum flavour development and best results on the day.

    1 person made this

    Serves: 8 

    • 1.5kg leg of lamb, boned and butterflied
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon ground cumin
    • 150ml olive oil
    • salt and pepper, to taste
    • chopped fresh rosemary, to taste
    • 2 tablespoons soya sauce
    • 2 tablespoons Dijon mustard
    • juice of 1/2 lemon
    • chopped fresh parsley, to taste
    • 6 cloves garlic, minced

    Prep:20min  ›  Cook:1hr  ›  Extra time:3hr marinating  ›  Ready in:4hr20min 

    1. Remove any sinew left on the meat then score a criss-cross pattern into the outside of the leg about 2cm wide.
    2. In a bowl, combine all of the ingredients then rub all over the lamb. Allow to marinate for 3 hours. Bring the lamb up to room temperature prior to cooking.
    3. Preheat the barbecue to a low/medium heat (160 C) and grease the grill. Lay the leg of lamb on the grill and cover.
    4. Barbecue in increments of 20 minutes, turning the lamb regularly to ensure an even cook. Check the lamb after 30 to 45 minutes, at this point the lamb will be fairly rare so continue cooking in 20 minute increments until cooked to taste.
    5. Remove the lamb from the barbecue and cover in aluminium foil for 10 to 15 minutes to rest before serving.

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