BBQ Butterflied Leg of Lamb

Posted by on May 5, 2014 in Uncategorized | 0 comments

Butterflied Leg of Lamb

One of the most popular outdoor summer meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.

Obviously we can butterfly the leg for you, so it is opened out. It then cooks much more quickly than the full leg on the bone, but the leg with the bones removed is not even thickness so it cooks a little unevenly; the thickest parts – the topside and thick flank – take longer to cook than the thinner parts. This can be an advantage to the cook who wants to serve some meat rare, some medium or well done. But if the aim is to produce evenly rare or pink meat throughout, it is best to cut the lamb before cooking to make it as even in thickness as possible. This is done by further butterfly-cutting the topside and thick flank.

Cooking the Butterflied Leg

The flat boned leg can be roasted on a rack at a moderate or high temperature, or barbecued or grilled.

Suggested Flavourings

First marinate, season or flavour the lamb as you wish. Try the following:

  • A combination of rosemary or garlic oil, soy sauce, lemon juice, pepper and pomegranate molasses or spicy apricot sauce
  • Crushed garlic, grated fresh ginger, lemon rind and juice, teriyaki marinade or light soy sauce, pepper
  • Crushed garlic, ground coriander, cumin, pepper, olive oil, honey, lemon juice, sweet chilli sauce

To roast – Place the leg, cut side up, on a rack in a roasting pan. Fan-bake at 180° to 200°C for 15 minutes. Turn lamb skin side uppermost and fan-bake for approximately 15 more minutes, to the desired degree of pinkness. Allow at least 20 minutes resting before carving.

To barbeque – For ease of handling on the barbecue, run two or three lasrge metal skewers horizontally through the leg before cooking. Barbecue the lamb over steady, low heat, turning it every 10 minutes or so, basting if you wish. A small leg may need 30 to 35 minutes, a larger, thicker leg, up to 40 or 45 minutes. Do not overcook, and remember to allow plenty of resting time before carving.


  • 15 tomatoes
  • 1 jar olive oil
  • 3 sprigs rosemary (leaves stripped, chopped)
  • 5 garlic cloves
  • 21/2 tsps paprika
  • 1.5 kilograms leg of lamb (boned out)
  • 1 tbsp rapeseed oil
  • 1 purple onion (small)