Butterflied Barbecue Lamb - Bank Holiday BBQs
- Serves:
- 6
- Preparation time:
- 10
- Cooking time:
- 45 - 55 mins
Ingredients
- 1.6-1.8kg frozen New Zealand Lamb Leg, thawed and boned
- 3 tbsp olive oil
- 2 tbsp dark soy sauce
- 2 tbsp light muscovado sugar
- Juice 1 lemon
- 2.5cm/1in fresh root ginger, peeled and finely grated
- 4 garlic cloves, peeled and halved
- Salt and freshly ground black pepper
Method
1. Mix the oil, soy sauce, sugar, lemon juice, ginger and garlic. Place in a large dish or large plastic bag. Season the lamb with lots of ground black pepper on both sides and place into the marinade. Turn a couple of times then cover or seal the bag and chill for 24 hours, turning once or twice.
2. Preheat the oven to 220C/425F/Gas 7. Remove lamb from marinade and place skin side up on a rack above a roasting tin lined with foil. Roast for 45-55 minutes for medium and 1¼-1½ hours for well done meat, covering with foil after 1 hour.
Alternatively cook on the barbeque for 35-45 minutes turning occasionally until done to taste.
3. Remove from oven, cover and rest in warm place for 15 minutes before carving. Serve with salad and minted new potatoes.
Tips and hints
- Either remove the bones leaving the meat in one piece or ask your butcher.
