Monday, 22 July 2013

Sunday 'Roast' Barbecued Butterflied Leg of Lamb

Our local butchers had vacuum packed butterflied (boned and opened out) legs of lamb on display this week.  After having it on a rugby club barbecue several years running it has always been something I wanted to try,

I asked for a small leg of lamb to feed our family of five, which the butcher duly boned.  I marinaded it in 2 tsp of olive oil, the juice and zest of a lemon, 1tsp of dried thyme, 1 tsp dried oregano, a large garlic clove grated, and a pinch of pepper and salt for the best part of a day in the bag I bought it in which made it easy for the marinade to have full contact with the meat.  I meant to marinade it overnight but didn't get round to it.

Cooking times came from which recommended 30-35 minutes cooking time for a small leg, and 40-45 minutes for a large leg, was spot on.  Our Sunday 'roast' turned out moist and pink all the way through.

We served it with new potatoes and French Carrot Salad.

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