Barbecued Lamb is exactly what it says. The leg of lamb is boned and butterflied (your butcher will do this for you) to enable maximum flavour. The marinade is made in advance and covers the lamb in the fridge overnight. The result is a simple dish that is ideal for a bbq providing amazing flavour and aroma. However, this recipe also works well in the oven.
A barbecued leg of lamb can be incredibly lovely! When prepared well, it offers a delightful combination of tender, juicy meat with a charred, smoky flavour from the barbecue. The seasoning and marinade used can enhance the natural flavours of the lamb, creating a dish that is rich, savoury, and utterly satisfying. Additionally, the communal aspect of grilling outdoors can add to the overall enjoyment, making it a favourite for gatherings and celebrations. Overall, a perfectly barbecued leg of lamb can be a culinary delight that’s both delicious and memorable.
This is a favourite of my husband as he prepares it in advance and then cooks it on the day. Beer in pone hand, tongs in the other and he’s happy for hours. Serve with coleslaw, potato salad, baps and lots of paper towel. It’s going to get messy but enjoyably so.
Barbecued Leg of Lamb
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- 8 lb Lamb leg boned and butterflied
- 1 1/4 cup olive oil
- 1/4 cup Worcestershire Sauce
- 2 cloves garlic diced
- 3/4 cup soy sauce
- 2 tbsp dry mustard
- 1/4 cup red wine vinegar
- 1 1/2 tb parsley chopped
- 1/3 cup lemon juice
Instructions
- Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice.1 1/4 cup olive oil, 1/4 cup Worcestershire Sauce, 2 cloves garlic, 3/4 cup soy sauce, 2 tbsp dry mustard, 1/4 cup red wine vinegar, 1 1/2 tb parsley, 1/3 cup lemon juice
- Marinate lamb roast overnight, basting occasionally.8 lb Lamb leg
- Cook over hot grill, basting as needed.