The perfect Aussie BBQ Dish for Australia Day


  • 1.5 kg boned lamb leg, butterflied

  • 5 garlic cloves, crushed

  • 1 tablespoon morrocan spice

  • 1 large lemon, juiced

  • 1/4 cup olive oil

  • olive oil cooking spray

  • jacket potatoes (as side)


  • 1.

    Combine garlic, morrocan, 2 tablespoons lemon juice and oil in a large shallow ceramic dish

  • 2.

    Score lamb skin to a depth of 1 mm (allows marinade to penetrate), season both sides lamb with salt and pepper, place lamb in marinade and turn to coat, cover and refrigerate for up to 3 hours, remove from fridge 30 mins before cooking

  • 3.

    Spray a cold BBQ plate or grill with oil, then preheat on high heat, reduce heat to medium high and barbecue lamb, skin side down for 10 mins, turn and cook other side for 5 minutes

  • 4.

    Reduce heat to medium-low and cover lamb with BBQ hood, cook to your liking under hood for a further 12 (for rare) - 15 minutes

  • 5.

    Remove from BBQ and cover loosely with foil and rest in a warm place for 5 - 10 minutes. Slice lamb thinly across grain

  • 6.

    Perfect with a garden salad with a light lemon-y dressing and jacket potatoes with butter.


Masterfoods make an excellent Morrocan spice, it is good with all cuts of lamb

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings