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Butterflied BBQ Lamb with Lemon Garlic & Rosemary

Butterflied BBQ Lamb with Lemon Garlic & Rosemary

So easy to prepare with so delicious a result. Give it a try. Make sure your knife is very sharp.

Ready in: 70 minutes

Serves: 6

Complexity: very-easy

kcal: 312

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2.5 kg leg of NZ lamb
2 garlic cloves, chopped
1 tsp chilli flakes
1 tsp chopped rosemary
6 sprigs of thyme, leaves only
1 fresh bay leaf, very finely chopped
1 lemon, juice
2 tbsp Thai fish sauce
2 tsp paprika
2 tsp SIDS SALT & PEPPER to taste
Rice bran oil, for frying


PREPARE THE LAMB:--Turn the leg over to the point where the bone runs closest to the surface. Using a very sharp knife, split the meat along the bone and ease it away along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones. Continue to cut around them too until you can lift all the bones from the meat, leaving a butterfly-shaped, bone-free joint. Trim away any excess fat and sinew.
Mix SIDS CRAZY SALT, SIDS SALT & PEPPER and the marinade ingredients together then rub them over the lamb. Set aside, skin up, for about 30 minutes.
PREPARE THE BBQ:--Heat the BBQ. When hot, cook the lamb for 12 minutes each side. Leave to rest on a board, cover with foil, for 5 minutes then carve in thick slices.