Barbecued butterflied lamb leg with herb mayonnaise

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Prep: 20 mins

Cook: 40 mins

Serves 6

Excellent source of iron

Low Sodium

Ingredients

1.5kg Quality Mark leg of lamb, boned and butterflied
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon olive oil
1 tablespoon Dijon mustard
Selection of raw and blanched seasonal vegetables
Herb mayonnaise
½ cup whole egg style mayonnaise
Fresh chives, dill, parsley or coriander, chopped
Juice of 1 lemon

Method

Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.

Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.

To make Herb mayonnaise:

Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

Suitable Cuts
Nutrition
Tips & Tricks

BUTTERFLIED LEG OF LAMB

Nutrition Information Per Serving

Serving size: 384g

Energy kJ (kcal)	2612 (480)
Protein (g)	37.2
Fat (g)	25.2
Saturated (g)	7.6
Carbohydrate (g)	25.2
Sugars (g)	1.9
Sodium (mg)	210
Iron (mg)	3.7
Zinc (mg)	5.2
Vitamin B12 (ug)	3.4
Vitamin D (ug)	0.14
Selenium (ug)	9.4

Beef and lamb contribute to a feeling of vitality being good sources of energy-producing iron and B vitamins.

Ask your butcher to bone and butterfly the leg of lamb for you.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moist and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.
Enjoy nutritious beef and lamb 3-4 times per week with plenty of vegetables and an overall healthy lifestyle.