YEO FARM BUTTERFLIED BBQ MINT LEG OF LAMB

BBQ BUTTERFLIED YEO FARM LEG OF LAMB WITH MINT MARINADE

  • 4 tablespoons olive oil

  • 4 anchovies in oil

  • 5-6 garlic cloves, chopped 

  • 1 cup packed fresh mint leaves, finely chopped

  • 1/4 cup chopped fresh rosemary or 1 tbsp mixed herbs

  • 2 teaspoons sea salt

  • 2kg - 2.5kg leg of lamb

  • 1 tsp of chilli or chilli flakes optional

Yoghurt Sauce

  • 250g Natural Greek Yoghurt 

  • 2 tbsp finely sliced mint leaves

  • 1 tbsp freshly squeezed lime juice

  • Salt and pepper to season

Step 1. Take your Leg of Lamb and remove the bones keeping the meat in one piece - known as a boneless leg of lamb. 

Step 2. Butterfly the lamb leg by slicing open each side of the thickest piece to open like a book. 

Step 3. Once butterflied, make slices in the meat so that you can get all the marinade into the nooks and crannies.

Step 4. Prepare herb mixture; Blitz Anchovies, Garlic, Oil. If you don’t have a blender or food processor, just mash avchovies with a fork and mince garlic. 

Step 5. Add chopped mint and rosemary to the oil mixture - do not further blitz as we want the herbs to be chopped not blended. If adding chilli do that now.

Step 6. Rub marinade all over the lamb and get into all the nooks and crannies. Cover and let the lamb come to room temperature (about 1 hr).

Step 7. When ready to cook, lay the lamb leg in one piece on the hot BBQ plate. Cook for 10 mins each side and then let rest for 10 mins.

Step 8. To make Yoghurt Sauce; combine lime juice, yogurt, chopped mint and season with salt and pepper.

Step 9. To serve warm, slice the lamb leg to the thickness you prefer. Serve with salad and yoghurt sauce. 

Tip! You can keep the leftovers for up to a week wrapped in foil in the fridge. Finely slice the lamb to serve on platters with the yoghurt sauce or is fantastic in salads and sandwiches.

Emma Yeo