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Juicy Butterflied Leg of Lamb with Fresh Mint & Garlic Rub
Butterflying a leg of lamb ensures quick, even cooking while retaining maximum succulence. Marinated in a classic combination of garden mint, crushed garlic, rosemary, and zesty lemon, this dish delivers bold, sunny flavours—whether cooked on the outdoor grill or roasted in the oven.
Shopping list
- 1.5kg Leg of Lamb (Butterflied by your butcher)
- Fresh Garden Mint
- Fresh Rosemary
- Fresh Garlic
- Lemons
- Extra Virgin Olive Oil
- Sea Salt Flakes
- Coarse Black Pepper
Method
1
Prep the Meat: Remove the butterflied leg of lamb from the fridge 30 minutes before cooking to bring it to room temperature. Lightly score the fat side in a crosshatch pattern using a sharp knife.
2
Make the Marinade: In a small bowl, combine the olive oil, minced garlic, chopped mint, chopped rosemary, lemon zest, lemon juice, sea salt, and black pepper.
3
Marinate: Rub the marinade thoroughly over both sides of the lamb, pressing it into the scored fat. For maximum flavor, cover and chill in the fridge for up to 24 hours, but remove 30 minutes before cooking.
4
BBQ Method: Place the lamb over direct medium-high heat on a preheated barbecue. Sear for 5–6 minutes per side until charred, then move to indirect heat, close the lid, and cook for another 12–15 minutes.
5
Oven Method: Preheat your oven to 220°C (200°C Fan / Gas Mark 7). Place the lamb on a wire rack over a roasting tin and roast for 20–25 minutes for medium-pink.
6
Rest & Carve: Transfer the lamb to a warm board, cover loosely with foil, and rest for 10 minutes. Thinly slice across the grain and serve immediately with fresh lemon wedges.
Ingredients
1.50 kg leg of lamb, butterflied (boned and opened flat)
4 tbsp extra virgin olive oil
4 cloves garlic, finely minced
1 large handful fresh mint leaves, finely chopped
2 tbsp fresh rosemary leaves, finely chopped
zest and juice of 1 lemon
1.50 tsp sea salt flakes
1 tsp coarsely ground black pepper