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: 6 people
Ingredients
1.3kg lean butterflied leg of lamb
1 large garlic clove, peeled and finely chopped
4 teaspoons sunflower oil
Grated zest of 2 lemons
2 tablespoons freshly chopped thyme leaves
1-2 teaspoons ground allspice
200g cherry tomatoes, halved
1kg salad potatoes, cooked, drained and quartered
250g green beans, topped, tailed and lightly blanched
1 small bunch lemon thyme or juice of ½ lemon
3 tablespoons extra virgin olive oil
Large bunch freshly chopped parsley
Method
To prepare the rub mix all the ingredients together.
Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
Meanwhile, mix all the salad ingredients together and season.