Barbecued Boned Leg of Lamb

12:26 am on 5 February 2008

(Serves 8-10)

 
Guest Chef - Lauraine Jacobs
Lamb for the BBQ - Boned leg marinated with asian flavours and little lamb chops in mint. (duration: 8′43″)
Download: MP3

Ingredients

  • 1 large boned and butterflied leg of lamb
  • 3 - 4 kaffir lime leaves, cut into thin slivers
  • 3 garlic cloves, crushed
  • 1 chilli, finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • salt and freshly ground black pepper
  • 2 limes
  • small bunch fresh coriander, chopped

Method

Trim the lamb of any extra fat, but you will want to leave a thin covering of fat over the meat. Cut a few slashes in the surface skin so the marinade can find its way to the centre of the meat.

Mix the kaffir lime leaves, crushed garlic and chilli together in a small bowl.

Add the olive oil, soy and oyster sauces and mix everything together well.

Smear this sauce over every surface of the lamb, rubbing in well. Sprinkle with plenty of salt and pepper.

Leave for about half an hour at least before cooking.

Heat the barbecue until it is very hot and place the lamb on the grill. Turn off the burner directly under the lamb and reduce the heat of the other burners to low. (My barbecue has four burners, so I place the lamb to one side with both burners underneath turned off, and leave the two burners on the other side on low.) Cover with the barbecue hood.

Turn the lamb occasionally and cook until the surface is crisp and the meat is cooked through. You will see the lamb starts to shrink ever so slightly when it’s cooked, and this should be about 45 minutes to an hour, depending on how thick the meat is and how hot your barbecue was.

Allow to stand for at least 10 minutes before carving into thin slices. Place the slices on a platter and squeeze over the juice of 1 of the limes. Cut the other lime into thin wedges, and arrange these over the lamb. Scatter the chopped coriander over and serve.

Serve with baked spuds, a green salad and a good selection of chutneys.

John Hawkesby’s Wine Suggestion

Pinot Noir

  • Rippon Jeunesse 2005
  • Surveyor Thomson 2005
  • Stone Paddock 2006

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