Savory Herb-Infused Barbecued Butterflied Leg of Lamb
Elevate your Australia Day celebration with this deliciously tender and flavorful butterflied leg of lamb. This dish embodies a perfect blend of fresh herbs and spices, ideal for barbecuing. The marinade, featuring garlic, paprika, and zesty lemon, seeps beautifully into the meat, creating an unforgettable dining experience. Enjoy this succulent lamb as the centerpiece of your festive feast, served with your favorite sides and a glass of refreshing Australian wine.
N/A
Servings
350
Calories
8
Ingredients
Ingredients
Leg of lamb
1.5 kg (Boned and butterflied)
Garlic cloves
5 (Crushed and chopped)
Paprika
1 tablespoon
Large lemon
1 (Juice of)
Fresh oregano
1 tablespoon (Chopped)
Olive oil
2 tablespoons
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Instructions
1
In a large mixing bowl (or a resealable zip-lock bag for easier cleanup), combine the crushed garlic, paprika, chopped oregano, lemon juice, and olive oil to create a fragrant marinade.
2
Carefully score the fatty surface of the butterflied lamb, ensuring you cut through the fat without piercing the meat.
3
Generously season all sides of the lamb with salt and pepper, allowing for an even distribution of flavor.
4
Submerge the lamb in the marinade, ensuring it is well-coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least three hours, though overnight marinating will yield a richer flavor.
5
Thirty minutes before cooking, remove the lamb from the refrigerator and let it come to room temperature.
6
Preheat your barbecue grill on high heat, then reduce to medium-high. Place the lamb skin-side down on the grill and cook for 10 minutes, allowing for a nice sear.
7
Carefully flip the lamb and cook for an additional 5 minutes to develop even more flavor.
8
Lower the grill heat to medium-low. Cover the lamb with the barbecue hood or an upturned baking tray to create an oven-like environment and cook for 15 minutes for medium doneness; adjust the time if you prefer your lamb cooked well done.
9
Once cooked, remove the lamb from the heat and loosely cover with aluminum foil. Let it rest in a warm spot for 10 minutes, allowing the juices to redistribute.
10
Slice the lamb across the grain and serve with your favorite accompaniments, such as roasted vegetables or a fresh salad.
Nutrition Information
30g
Fat
1.6g
Carbs
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
The recipe uses a 1.5 kg boned and butterflied leg of lamb.
How many garlic cloves are needed for the marinade?
You will need 5 garlic cloves, crushed and chopped.
What are the main ingredients in the herb marinade?
The marinade consists of garlic, paprika, fresh oregano, lemon juice, and olive oil.
How long should the lamb be marinated?
The lamb should be marinated for at least three hours, though overnight is recommended for a richer flavor.
Should I bring the lamb to room temperature before grilling?
Yes, remove the lamb from the refrigerator 30 minutes before cooking to let it come to room temperature.
How should I prepare the fatty surface of the lamb?
Carefully score the fatty surface of the lamb without piercing the meat itself.
What is the first step in cooking the lamb on the barbecue?
Preheat the grill on high, then reduce to medium-high and place the lamb skin-side down for 10 minutes.
How long should I cook the lamb after flipping it?
After flipping, cook the lamb for an additional 5 minutes to develop flavor.
How do I create an oven-like environment on a barbecue?
Cover the lamb with the barbecue hood or an upturned baking tray.
How long does it take to cook the lamb to medium doneness?
After the initial searing, cook for 15 minutes on medium-low heat while covered.
Should the lamb rest after cooking?
Yes, let the lamb rest in a warm spot for 10 minutes, loosely covered with aluminum foil.
Why is it important to let the lamb rest?
Resting allows the juices to redistribute, ensuring the meat stays succulent.
How should the lamb be sliced for serving?
The lamb should be sliced across the grain.
What are some suggested side dishes for this lamb?
Suggested sides include roasted vegetables or a fresh salad.
Is this recipe suitable for a specific holiday?
Yes, it is designed to elevate an Australia Day celebration.
What kind of wine pairs well with this dish?
A refreshing Australian wine is recommended to accompany the lamb.
How many calories are in a serving of this lamb?
There are approximately 350 calories per serving.
What is the fat content of this recipe?
The recipe contains 30g of fat.
How many carbohydrates are in this dish?
This dish contains 1.6g of carbohydrates.
What is the total weight of the leg of lamb required?
The recipe requires a 1.5 kg leg of lamb.
How much paprika is used in the marinade?
The recipe calls for 1 tablespoon of paprika.
How much fresh oregano should I use?
You should use 1 tablespoon of chopped fresh oregano.
What is the amount of olive oil needed for the marinade?
The recipe uses 2 tablespoons of olive oil.
How much salt and pepper is used for seasoning?
The recipe uses 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Can I marinate the lamb in a zip-lock bag?
Yes, using a resealable zip-lock bag is recommended for easier cleanup.
What heat setting should be used for the final stage of cooking?
The final 15 minutes of cooking should be done on medium-low heat.
Is the lamb cooked with the bone in?
No, the recipe specifies that the lamb should be boned and butterflied.
Does the recipe include any sugar?
No, there is no sugar listed in the ingredients or nutritional information.
How many ingredients are in this recipe total?
There are 8 ingredients in total.
What type of lemon juice is used?
The juice of one large lemon is used.