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Barbecued butterflied lamb leg with herb mayonnaise

Enjoy this simple dish at a backyard barbie or at a family picnic.


  • 1½ kg leg of lamb, boned and butterflied

  • 1 tbsp fresh rosemary leaves, chopped

  • 1 tbsp olive oil

  • 1 tbsp Dijon mustard

  • A selection of raw and blanched seasonal vegetables

  • Herb mayonnaise

  • ½ cup whole egg style mayonnaise

  • Fresh chives, dill, parsley or coriander, chopped

  • Lemon juice


  • 1.

    Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross

  • 2.

    Fashion. Combine the rosemary, oil and mustard and smear over both sides of the lamb.

  • 3.

    Place the lamb on the barbecue and reduce the heat to moderately-hot. Cook the first side of the lamb for 20 minutes,

  • 4.

    Turn and then cook for a further 20 minutes.

  • 5.

    Remove the lamb and cover it loosely with foil. Allow to rest for 15 minutes before slicing. Serve the lamb with

  • 6.

    Vegetables and the Herb mayonnaise.

  • 7.

    To make herb mayonnaise:

  • 8.

    Combine the mayonnaise with freshly chopped herbs and a squeeze of lemon juice.


Preparation Time: 60 minutes

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