Barbecued butterflied lamb leg with herb mayonnaise
- Preparation Time: 20 mins
- Serves: 4-6
- Cooking Time: 40 mins
- Ready Time: 60 mins
- Cooking Method: Searing
- Difficulty: easy
1.5kg butterflied lamb leg
1 Tbsp chopped fresh rosemary
1 Tbsp olive oil
1 Tbsp Dijon mustard
HERB MAYONNAISE
A handful of fresh herbs, chopped (eg chives, parsley)
A squeeze of lemon juice
1/2 cup mayonnaise
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.
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.
Remove lamb cover loosely with foil, and rest for 15 minutes before slicing.
TO MAKE THE HERB MAYO
Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.
TO SERVE
Serve the lamb with salad or vegetables and the herb mayonnaise.
Recipe from recipes.co.nz
Shop Ingredients
A Bestseller Product made from our own secret recipe! A delicate, natural mayonnaise flavoured with dill. Now, by popular demand, offered in
