Barbecued butterflied lamb leg with herb mayonnaise
Family favourite for butterflied lamb lovers
4 - 5
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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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)
Beef and lamb contribute to a feeling of vitality being good sources of energy-producing iron and B vitamins.
Energy
2612kJ (480 kcal)
Protein
37.2g
Total Fat
25.2g
Saturated Fat
7.6g
Carbs
25.2g
Dietary Fibre
g
Sodium
210mg
Iron
3.7mg
Zinc
5.2mg
Vitamin B12
3.4µg
