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19. Australian BBQ Leg of Lamb Recipe 1

Australian BBQ Leg of Lamb Recipe - Butterflied

296kcal
5 from 1 vote
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Preparing a lamb leg by removing the bone and opening it up like a butterfly. It allows the meat to cook evenly and gives it a tender texture.
Servings 8 Servings
Course Main Course
Cuisine Australian

Ingredients

  • 5 pounds lamb leg butterflied
  • 4 garlic cloves minced
  • 2 Tbsp rosemary chopped, fresh
  • 2 Tbsp thyme chopped, fresh
  • 2 Tbsp parsley chopped, fresh
  • 1/4 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • Kosher salt
  • black pepper freshly ground

Equipment

  • Large dish or resealable plastic bag: Used for marinating the lamb leg.
  • Barbecue grill: For grilling the lamb leg.
  • Cutting board: To rest and slice the cooked lamb leg.
  • Tongs: For flipping the lamb leg while grilling.
  • Basting brush: To apply marinade while grilling.
  • Knife: For slicing the cooked lamb leg.
  • Serving platter: To present the grilled lamb leg.

Method

Preparing the Marinade:
  1. a. In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, apple cider vinegar, lemon juice, and a pinch of salt and pepper.
  2. b. Mix the ingredients well until they are thoroughly combined.
Marinating the Lamb Leg:
  1. a. Place the butterflied lamb leg in a large dish or resealable plastic bag.
  2. b. Pour the marinade over the lamb leg, making sure to coat it evenly.
  3. c. Cover the dish or seal the bag and place it in the refrigerator.
  4. d. Allow the lamb leg to marinate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Preparing the Barbecue:
  1. a. Preheat the barbecue grill to medium-high heat.
  2. b. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Grilling the Lamb Leg:
  1. a. Remove the lamb leg from the marinade, allowing any excess marinade to drip off.
  2. b. Place the lamb leg on the preheated grill, fat-side down.
  3. c. Close the lid and cook for about 15 minutes, or until the fat is crispy and browned.
  4. d. Flip the lamb leg over and continue grilling for another 10-15 minutes for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
Resting and Serving:
  1. a. Remove the lamb leg from the grill and let it rest on a cutting board for about 10 minutes.
  2. b. This resting period allows the juices to redistribute, resulting in a more tender and flavorful meat.
  3. c. Slice the lamb leg against the grain into thin slices.
  4. d. Serve the grilled lamb leg as the main dish, accompanied by your favorite side dishes.

Nutrition

Calories296kcalCarbohydrates2gProtein37gFat15gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol114mgSodium112mgPotassium548mgFiber1gSugar0.1gVitamin A183IUVitamin C6mgCalcium29mgIron4mg

Notes

Ensure the lamb leg is completely thawed before marinating and grilling for even cooking
Pat the lamb leg dry with paper towels to remove excess moisture, allowing the marinade to adhere better.
Let the lamb leg marinate for an extended period, preferably overnight, to maximize flavor infusion.
Preheat the grill thoroughly to ensure proper searing and to prevent sticking.
Baste the lamb leg with the marinade during grilling to keep it moist and enhance the flavors.
Use a meat thermometer to check the internal temperature of the lamb leg for desired doneness.

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