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Barbecued butterflied lamb with lemon, garlic and thyme

Name: Barbecued butterflied lamb with lemon, garlic and thyme
Yield: 6
Ingredients: 3kg trimmed, de-boned, lamb leg, butterflied; 2 large garlic cloves, finely chopped; 1 long red chilli, seeds removed, finely chopped; 1 tsp finely chopped rosemary; 6 thyme sprigs, leaves picked; 1 fresh bay leaf, finely chopped; 3 strips pared lemon zest; Juice of 1/2 lemon; 1/2 cup (125ml) extra virgin olive oil

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https://healthimprovements.info/recipes/barbecued-butterflied-lamb-lemon-garlic-thyme/rnjne6vv — Barbecued butterflied lamb with lemon, garlic and thyme.

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by Rick Stein

Chef, author, TV presenter

Oct 12, 2018

"When you have good produce, the less you do with it, the better" - Rick Stein.

3kg trimmed, de-boned, lamb leg, butterflied

Marinade

2 large garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
1 tsp finely chopped rosemary
6 thyme sprigs, leaves picked
1 fresh bay leaf, finely chopped
3 strips pared lemon zest
Juice of 1/2 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the marinade, combine all ingredients, 1 tsp salt flakes and 1/2 tsp freshly ground black pepper in a shallow roasting pan. Add lamb and rub with marinade, then cover and chill for at least 1 hour or overnight. Bring to room temperature before cooking.
2.

Preheat oven to 200°C.
3.

Heat a chargrill pan or barbecue to medium-high heat. Grill lamb for 12 minutes each side, then return to roasting pan, transfer to oven and roast for 15 minutes or until thickest part of meat is 60°C on the meat thermometer.
4.

Transfer lamb to a chopping board to rest, loosely covered with foil, for 5 minutes. Thickly slice to serve.