Barbecued lemon and garlic lamb
Cook your traditional Sunday roast in a different way – marinated in lemon and garlic and baked on the barbie.
2 clove(s), crushed
1 tbs, chopped
Fresh lemon rind
Lamb butterfly steak, raw
1000 g, (buy 1.6kg leg) butterflied, fat trimmed
- Combine the oil, garlic, thyme, rind and 2 tablespoons juice in a small bowl. Place lamb on a large tray and rub all over with thyme mixture. Season with salt and freshly ground black pepper. Cover and refrigerate for 2 hours.
- Heat a covered barbecue over medium-high heat. Cook lamb, uncovered, for 5–7 minutes each side or until browned. Reduce heat to low. Close the hood and cook for a further 25–30 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
- Meanwhile, using a food processor or blender, process the mint, remaining juice, sugar and 2 tablespoons water until smooth. Serve lamb drizzled with the mint dressing.
SERVING SUGGESTION: asparagus spears, plus barbecued potato and pumpkin. Lightly spray thick slices of desiree potato and wedges of Japanese pumpkin with oil and cook on the barbecue with the lamb.TIPS: You will need to buy a 1.6kg leg of lamb on the bone. Ask your butcher to butterfly it for you. Once the bone is removed you’ll have 1.2kg butterflied leg of lamb. Remove as much fat as possible to give you a 1kg lean piece of lamb.To cook this in the oven, brown lamb all over in a non-stick frying pan, then bake at 180°C or 160°C fan-forced for 20 minutes or until cooked to your liking.