Give this great grilled leg of lamb recipe a try at your next BBQ
My mom loves to grill lamb. I think she had different lamb recipes for just about every family occasion.
The recipe below is for butter flied leg of lamb. The method of deboning and barbecuing it butterfly-style over a charcoal grill is one of our favorites, and is a staple at all of our family barbecues. As far as delicious grilled lamb recipes go, especially leg of lamb recipes, this one is a winner.
When grilling lamb, the deboning/butterfly method allows the meat to cook through and makes the carving easier. The simple buttermilk marinade gives the meat a subtle flavor while tenderizing it at the same time, and makes a great alternative to barbecued beef.
Why not try butterflied leg of lamb at your next barbecue?
Have you ever encountered the leftover dilemma - you know, what do I do with all these leftovers? I tried the FoodSaver range of products, and discovered how to save both time and money.
Ready to try my barbecued boneless leg of lamb recipe?
For the lamb:
- 1 leg of lamb, deboned and opened butterfly style
- 1/2 cup buttermilk
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
For the basting sauce:
- 4 ounces butter
- 3 cloves garlic, finely diced or minced
- 1/2 teaspoon sugar
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons rosemary leaves (optional)
- 2 tablespoons mint leaves, shredded (optional)
- Place the meat in a casserole dish and cover with the buttermilk. Turn a few times to ensure it is completely coated
- Cover and leave to marinate for 24 hours in the refrigerator
- The next day, remove from the marinade and pat dry with a paper towel.
- Prepare and mix the basting sauce ingredients
- Rub the meat with the salt and pepper, and place on the grill over moderate heat.
- Grill for about 15 minutes on one side, until browned.
- Flip, baste the cooked side with the basting sauce. When the other side is nicely browned, flip and baste as well.
- Continue flipping/basting until down. Do not overcook - the meat will be best when pink and juicy inside.
- Cooking time 1 - 11/4 hours, but will vary depending on the thickness of the meat and the heat intensity of your grill.
- Great served with new baby potato salad, or baked potatoes.
|Stay in touch - follow our BLOG subscribe to our RSS feed and/or register for our newsletter and get immediate updates on all the delicious additions to our site!,|