Photo of Barbecued butterflied lamb with carrot salad by WW

Barbecued butterflied lamb with carrot salad

Points® value
Total Time
1 hr 55 min
25 min
30 min
A marinated roasting joint, like this leg of lamb, makes an impressive barbecue centrepiece



2 clove(s), crushed

Root Ginger

1 teaspoon(s), finely grated

Ground Cumin

2 teaspoon(s), level

Chilli flakes

1 teaspoon(s), level


1 teaspoon(s), level, mild

Coriander, fresh

2 tablespoon(s), chopped, plus extra whole leaves to garnish

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

½ tablespoon(s)

Lamb Leg, raw

1200 g, fat trimmed


1 tablespoon(s), heaped

Lemon Juice, Fresh

2 tablespoon(s)

Carrots, raw

2 medium, coarsely grated

Parsley, fresh

2 teaspoon(s), chopped

Olive Oil

½ tablespoon(s)


  1. To make a marinade, combine the crushed garlic, grated ginger, cumin, chilli, paprika, chopped coriander, lemon juice and oil in a large, shallow dish. Add the lamb and turn to coat. Cover and marinate in the fridge for at least 1 hour or overnight. Remove the lamb from the fridge 15 minutes before cooking, to reach room temperature.
  2. Prepare your barbecue – you’ll need a lidded charcoal model fitted with a cast iron flatplate. Heat the coals to hot, then carefully push them to one side of the barbecue base. Put the lamb on the side of the flatplate that’s not directly above the coals and cover with the lid. Cook for 25-30 minutes, turning once, or until cooked to your liking. Transfer to a plate, cover with kitchen foil and let the lamb rest for 10 minutes before cutting into thick slices.
  3. To make the salad, combine the currants and lemon juice in a bowl, then set aside for 10 minutes. Add the grated carrot, chopped parsley and oil, then toss to combine.
  4. Serve the lamb with the carrot salad, lemon wedges and extra coriander.


Butterflied meat cooks more evenly and quickly than standard cuts, which is ideal when cooking over coals.