BBQ BUTTERFLIED LEG OF LAMB

Smoky, flavoursome lamb, cooked to perfection on the bbq will be make a grand centrepiece this festive season.

Serves 8

Ingredients

2 kg leg of lamb, boned

3 Tbsp olive oil

1 lemon, zest and juice

1 tsp smoked paprika

¼ cup (small handful) fresh rosemary, oregano or thyme leaves

½ tsp pink peppercorns

1 tsp black peppercorns

4 cloves garlic

Salt

Salted Yogurt Sauce

250g Greek style yoghurt

1 tsp sea salt flakes

1 tsp extra virgin olive oil

Method

It is best to marinate the meat the day before if possible.

Place the butterflied leg of lamb on a board and pierce the thicker parts of the meat with the tip of a sharp knife. This will allow the marinade to penetrate more.

Pound all the remaining ingredients together in a mortar and pestle if possible to make a paste. Massage all over the lamb and place into a non-reactive dish, cover and chill overnight if possible.

Preheat the bbq to hot or if doing it in the oven turn the oven to 200C

Remove the lamb 30 minutes before cooking.

Cook the lamb for 40-45 minutes (medium - rare) turning every 10 minutes or so on the bbq or half way through if using the oven.

Cover and rest for 15 minutes before slicing thinly.

Pour over any juices that may of formed.