Roast or Barbecued Butterflied Leg of Lamb

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We cooked our first butterflied leg of lamb on the barbecue in July, and our return from nearly a month in France and the continuing good weather seemed the opportunity to try it again – with some different flavours.

The Moroccan flavours were loosely based on Jamie Oliver’s Moroccan Roast Lamb from Jamie Does…Spain.  I mixed up 4 tsp ground cardamon, 2 tsp ground cumin, 1/2 tsp hot smoked paprika, a big pinch of coarse salt, a big pinch of black pepper.  The butterflied leg of lamb was rubbed first in a large crushed clove of garlic, then the spice rub, and finally I poured over the juice of 1 lemon onto both sides and put it into a plastic bag on a plate in the fridge to marinade overnight.

Weighing 1.9kg we cooked the joint for 40 minutes with the lid of the barbecue closed, resulting in it being not as pink as we like it but still perfectly moist.  It did however prove quite hard to cook it fat side down as the barbecue kept flaring up.

We served it with Charlotte and Pink Fir Apple potatoes, and runner beans out of the garden. We are having the remaining half of the lamb cold tonight with pasta and green salad.

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