Barbecued butterflied lamb leg with herb mayonnaise

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Recipe notes:

Ask your butcher to bone and butterfly the leg of lamb for you. Barbecue this lamb cut to more than medium, so all of the meats stays juicy, and always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Preparation time: 20 min • Cooking time: 40 min
Difficulty: Easy • Serves: 4

Ingredients

1.5kg leg of lamb, boned and butterflied
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
1 tbsp Dijon mustard
A selection of raw and blanched seasonal vegetables

Herb mayonnaise
1/2 cup whole egg style mayonnaise
Fresh chives, dill, parsley or coriander, chopped lemon juice

Method

  1. Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.
  2. Place the Lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the Lamb for 20 minutes, turn and cook for a further 20 minutes.
  3. Place the Lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the Lamb for 20 minutes, turn and cook for a further 20 minutes.
  4. To make Herb mayonnaise: Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.

FOX+FLEUR