Barbecued butterflied lamb leg with herb mayonnaise
Family favourite for butterflied lamb lovers
Serves
4 - 5
Prep Time
20 mins
Cook Time
40 mins
Cobbled together from a few pantry staples, this can be made at the bach or at home and is always a winning combination! Grab whatever fresh soft herbs you have on hand and you'll treat the family to real favourite dinner.
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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 handful of fresh herbs
chopped, eg a mixture of chives, parsleyA squeeze of lemon juice
1/2 cup mayonnaise
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 salad or vegetables and the herb mayonnaise.
Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.
Nutrition Information per Serving (384g)
Beef and lamb contribute to a feeling of vitality being good sources of energy-producing iron and B vitamins.
