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Allspice & Thyme Crusted Butterflied BBQ Leg of Lamb

This is a great lamb recipe for the barbecue – a whole butterflied leg of lamb coated in an allspice , garlic, lemon and thyme rub – superb on the BBQ.

Prep Time: 20 mins
Cook Time: 1 hour
Serves 4

Ingredients:

  • 1.3kg/3lb lean butterflied leg of lamb
  • Salt and freshly milled black pepper
  • 1 large garlic clove, peeled and finely chopped
  • 20ml/4tsp sunflower oil
  • Grated zest of 2 lemons
  • 30ml/2tbsp freshly chopped thyme leaves
  • 5-10ml/1-2tsp ground allspice
  • 200g/7oz cherry tomatoes, halved
  • 1kg/2.2lb salad potatoes, cooked, drained and quartered
  • 250g/9oz green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 45ml/3tbsp extra virgin olive oil
  • Large bunch freshly chopped parsley
  • Salt and freshly milled black pepper

Method:

  1. To prepare the rub mix all the ingredients together.
  2. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  3. Preheat the oven to Gas mark 7, 220°C, 425°F.
  4. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  5. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  6. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  7. Meanwhile, mix all the salad ingredients together and season.
  8. Slice the lamb and serve with the salad.



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