Barbecued Butterflied Lamb Leg with Herb Mayonnaise
Family Favourite Recipe for Butterflied Lamb Lovers
4 - 5
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Rate this recipe
Share
High Iron
Low Sodium
Ingredients
1.5kg Quality Mark lamb leg
Ask your butcher to bone and butterfly the leg of lamb for you.
1 Tbsp chopped fresh rosemary
1 Tbsp olive oil
1 Tbsp Dijon mustard
Herb mayonnaise
A handful of fresh herbs
chopped, eg a mixture of chives, parsley
A squeeze of lemon juice
1/2 cup mayonnaise
Method
To Barbecue Lamb
To Make Herb Mayo
1
Preheat the barbecue flat-plate or char-grill plate to hot.
2
Score the inside of the butterflied lamb leg in a criss-cross fashion.
3
Combine rosemary, oil and mustard and smear over both sides of lamb.
4
Place the lamb on the barbecue, reduce heat to moderately-hot.
5
Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.
6
Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing.
7
Serve the lamb with salad or vegetables and the herb mayonnaise.
Nutrition Information per Serving (384g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2612 kJ (480 kcal)
Protein
37.2g
Total Fat
25.2g
Saturated Fat
7.6g
Carbs
25.2g
Sugars
1.9g
Sodium
210mg
Iron*
3.7mg
* Percentage of recommended daily intake (Aust/NZ)
