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  • 1½ kg lamb leg, boned and butterflied

  • 2 tbsp chopped fresh parsley

  • 2 tbsp chopped capers

  • grated rind and juice one small lemon

  • 1 tbsp olive oil

  • freshly ground pepper and salt

  • salad, to serve


  • 1.

    Preheat the barbecue to 200ºC (the burners should be set at medium). Combine the parsley, capers, rind, juice and oil, then rub over the lamb. Then season with pepper and salt.

  • 2.

    Place the lamb in the centre of the barbecue, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.

  • 3.

    Close the lid and cook for 25 minutes per 500g for a medium result, see tips below. Test for doneness with tongs in the thickest part. Rare is soft when pressed, medium is springy and well done is very firm.

  • 4.

    Remove lamb, cover loosely with foil, and rest lamb for 10-15 minutes before slicing. Serve the lamb with salad.


Serves: 6
• Preparation time: 8 minutes
• Cooking time: 50 minutes

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