Barbecued lemon and garlic lamb
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Cook your traditional Sunday roast in a different way – marinated in lemon and garlic and baked on the barbie.
Ingredients
Olive oil
2 tsp
Garlic
2 clove(s), crushed
Fresh thyme
1 tbs, chopped
Fresh lemon rind
2 tsp
Lemon juice
4 tbs
Lamb butterfly steak, raw
1000 g, (buy 1.6kg leg) butterflied, fat trimmed
Fresh mint
1 cup(s)
Caster sugar
1 tbs
Instructions
1
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.
2
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.
3
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.
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