Barbecued Butterflied Leg of Lamb


Barbecued Butterflied Leg of Lamb
Servings: 8


1 large boned and butterflied leg of lamb
3-4 kaffir lime leaves, cut into thin slivers
3 garlic cloves, crushed
1 chilli, finely chopped
3 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon oyster sauce
salt and freshly ground black pepper
2 limes
small bunch coriander, chopped

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100339


Throughout the summer I find myself cooking for numerous friends and family at out beach house at Omaha. We stay there for most of December and January, a time when lamb is at its best. I’m confident that there’s always an easy dinner for a crowd when I’ve got a boned leg of lamb on standby in the fridge. Marinate the leg of lamb with this Asian-flavoured mixture and then cook it ever so slowly over indirect heat, with the barbeque lid firmly closed. All you need to serve with the lamb are some baked spuds, a green salad and a good selection of chutneys.



Trim the lamb of any extra fat, but leave a thin covering of fat over the meat. Cut a few slashes in the surface so the marinade can find its way to the centre of the meat.

Mix the kaffir lime leaves, crushed garlic and chilli together well. Smear this sauce over every surface of the lamb, rubbing in well. Sprinkle with plenty of salt and pepper. Leave for at least half an hour before cooking.

Heat the barbecue until it is very hot, then place the lamb on the grill. Turn off the burner directly under the lamb and reduce the heat of the other burners to low. (My barbecue has four burners, so I place the lamb to one side with bottom burners underneath turned off, and leave the two burners on the other side on low.) Cover with the barbecue hood.

Turn the lamb occasionally and cook until the surface is crisp and the meat is cooked through. You will see the lamb starts to shrink ever so slightly when it’s cooked. This should be about 45minutes to an hour, depending on the thickness of the meat and the heat of your barbecue.

Allow to stand for at least 10 minutes before carving into thin slices. Place the slices on a platter and squeeze over the juice of one of the limes. Cut the other lime into thin wedges, and arrange these over the lamb. Scatter the chopped coriander over the top and serve

Serves 8 to 10




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