Barbecued Butterflied Lamb Leg with Herb Mayonnaise
Family Favourite Recipe for Butterflied Lamb Lovers
6
Serves
20 mins
Prep Time
40 mins
Cook Time
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High Iron
Low Sodium
Beef,
Family Favourites,
Barbecue,
Dinner,
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
A selection of mixed vegetables
1/2 cup mayonnaise
A handful of chives
Or try dill, parsley or coriander.
1 lemon juice
Herb mayonnaise
A handful of chopped mixed herbs
A squeeze of lemon juice
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 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 (480)kJ
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)
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