Lamb: Lamb Dishes: Barbecued Butterflied Lamb

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

Author: Fresh Finesse
Date: November 14, 2007

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

Serves: 4 person(s)

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


    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


    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.


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

    Serving suggestions not included in nutritional analysis.

Nutritional Information
(Per Serving)

Calories:364 cals
Kilojoules:1,545 kJ
Fat:10.0 g
Carbohydrates:8.0 g
Protein:59.0 g
Cholesterol:165.0 mg
Sodium:253 mg
Saturated Fat:3.5 g
Fiber:2.0 g
Calcium:29.0 mg
Total Sugars:4.0 g

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