Barbecued Butterflied Lamb

Barbecued Butterflied Lamb

Marinating is the key for this full flavored, tender lamb dish!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (7 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 2 hrs
Extra Time: 4 hrs
(for marinating)

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1.02 kg leg lamb, boned and butterflied, trimmed of fat
  • 6 cloves garlic, peeled and halved lengthwise
  • 6 sprigs rosemary
  • 2 tsp Worcestershire sauce
  • 1 white onion, peeled and finely chopped
  • 1/4 cup white wine
  • 1 lemon, juiced and the rind, grated
  • 1 Tbsp olive oil

Directions:

Use the point of a knife to make slits in the fat side of the meat. Insert garlic and a small sprig of rosemary in each. Combine marinade ingredients in a large bowl. Add lamb. Cover and refrigerate for a few hours.

Remove the meat from the marinade. Cook in a covered barbecue for approximately 2 hours or until cooked through. Stand, covered for 10 minutes before carving. Boil leftover marinade for 5 minutes to serve with the meat.

Variations:

Serve with roasted potatoes and steamed green vegetables, if desired.

Serving suggestions not included in nutritional analysis.

Tips:

For year round enjoyment, can cook on an indoor grill.

Thanks to Fresh Finesse