Butterflied Leg of Lamb with Lemon, Chilli and Herbs

 

Butterflied Leg of Lamb with Lemon, Chilli and Herbs

Brief Description

A boldly flavoured butterflied leg of lamb marinated with lemon zest, garlic, fresh herbs and chilli, then cooked hot and fast. Juicy, aromatic and ideal for the barbecue or a hot oven.

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Key Details

• Serves: 6–8

• Prep Time: 15 minutes, plus marinating

• Cook Time: 30–40 minutes

• Total Time: About 1 hour 40 minutes

• Difficulty: Easy

• Dietary: Gluten-free

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Ingredients

For the lamb

• 1 butterflied leg of lamb (about 1.8–2 kg)

• Finely grated zest of 1 lemon

• Juice of ½ lemon

• 2 red chillies, finely chopped

• Leaves from 4 sprigs thyme

• Leaves from 2 sprigs rosemary, finely chopped

• 2 bay leaves, very finely sliced

• 4 garlic cloves, crushed

• 1 tsp cracked black pepper

• 4–5 tbsp olive oil

• Sea salt, to taste

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Method

1. Lay the lamb flat on a board, fat-side up.

2. In a bowl, combine the lemon zest and juice, chillies, thyme, rosemary, bay leaf, garlic, black pepper and olive oil.

3. Season the lamb generously with sea salt, then rub the marinade all over, working it into the meat.

4. Cover and marinate at room temperature for 1 hour, or refrigerate for up to 12 hours (bring back to room temperature before cooking).

5. Preheat a barbecue or oven to 220°C fan.

6. Cook the lamb fat-side up for 30–40 minutes, turning once if barbecuing, until nicely charred outside and still pink inside.

7. Rest for 10–15 minutes, then slice thickly across the grain to serve.

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Alternative method

Gas or charcoal barbecue (recommended):
Cook over direct heat initially to colour, then move to indirect heat to finish gently.

Sous-vide, then grill:
Marinate as above, vacuum-seal and cook at 56°C for 4 hours. Finish on a very hot grill or barbecue for 3–5 minutes per side to caramelise.

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Storage

• Freezer: No (best cooked fresh)

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Serve with

• Greek-style salad

• Roast potatoes or flatbreads

• Tzatziki or yoghurt with lemon and garlic

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Source

Based on recipes and techniques by Rick Stein.

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Tags

main, lamb, barbecue, mediterranean, gluten-free