Barbecue butterfly leg of lamb
Dan says: “Keeping this recipe nice and simple, using just a few ingredients and cooking it hot and fast, allows the flavour of the best Northumbrian lamb to really shine.”
Author: Dan Turnbull
Ingredients
- 4tbsp Dijon mustard
- 4tbsp Baste & Bray (Warkworth) rapeseed oil
- 4 garlic cloves
- 2 tbsp thyme leaves
- 2kg butterfly leg of lamb
- ½ tsp Maldon salt
- ½ tsp freshly ground black pepper
- 1 lemon
Method
- In a small bowl, combine the mustard, oil, garlic and thyme.
- Unfurl the lamb, cut away any excess sinew or fat, and place it into a large bowl. Sprinkle over the salt and pepper, then massage gently to coat evenly. Spoon the mustard mixture over the lamb and massage to coat the meat fully. Leave to marinate for at least 1 hour, or ideally overnight, in the fridge.
- Preheat the barbecue with the coals banked on one side until smoking hot. Remove the lamb from the fridge, reserving the marinade, and allow it to return to room temperature before cooking. Put the lamb on the barbecue directly over the hot coals (or on the griddle) and leave for a few minutes to get some colour. Flip the lamb over to colour the other side.
- Once browned, move it to the side of the barbecue with no coals. Cook for 18-20 mins for medium, turning and brushing every 5 mins with the marinade.
- Once the lamb is cooked, take it off the heat and allow it to rest for 10 mins, loosely covered with foil. When ready to serve, carve and place on a serving platter before finishing with a squeeze of lemon juice and a sprinkling of extra thyme.
