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Butterflyed Lamb (BBQ)

Submitted by sam from worthing 11 June 2009

I serve it with a homemade potato salad, tomato SAMbal and a few lettuce leaves.



1.6 -1.8 kg leg of lamb (de-boned).,8 tbsp balSAMic vinegar.,grated rind and juice of one lemon.,150ml sunflower oil.,4 tbsp of fresh mint chopped.,2 big fat cloves of garlic crushed.,2 tbsp of muscavado or brown sugar.,salt and pepper.


Begin by de-boning your leg of lamb, or get friendly butcher to do it, it really is quite easy and if you can do chicken thighs this will be relatively easy.

then in a big enough non metal container, add all the marinade ingredients, and mix well.

then add the de-boned lamb, and turn the lamb over in it , then cover and pop in the fridge overnight, turning the meat a couple of times.

When you are ready to cook the meat. you will see that the colour of the meat has changed to a wonderful dark colour.

preheat your bbq on high for 15 mins.

then spear your butterflied lamb with the skewers, this makes it easier for turning, in a sort of cross way.

turn the gas down to a low, then place on your bbq and close the lid and leave it for 30 mins, basting once or twice with the marinade. after 30 mins using oven gloves, turn the meat over, and baste again, and cook for another 30 mins, basting again once or twice. then if you like your meat on the medium to well done, turn once more and cook for a further 20 mins.

remove from BBQ and let it rest under tin foil for 15-20 mins....and you will have a gorgeous,moist tender piece of lamb. and carve it nice and thinly.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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