Butterflied leg of lamb with next-level marinade

Serves 6-8 Starters and mains

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Method

Up to a day and at least 2 hours before, combine the marinade ingredients together in a large bowl and mix well. Transfer a quarter of the marinade to another container and put it to one side – this will be your basting sauce to use with the herb wand. Smother the lamb in the remaining marinade, then cover and leave to marinate for a minimum of 2 hours or overnight.

An hour before you’re ready to cook, take the reserved marinade and lamb out of the fridge. Heat the barbecue to medium-high for both direct and indirect cooking. Remove the lamb from the marinade and hold it above the bowl to allow some of the excess to drip off, which will reduce flare-ups from the oil.

Grill the lamb over the direct heat of the coals to build up a crust – you want to achieve a nice colouring with a bit of a char. If it starts to burn, flip it over. When both sides have a good colour, move the lamb to the cooler part of the grill (the indirect side). Baste the lamb frequently, using the herb wand and reserved marinade and being wary of flare-ups, and sprinkle with a little salt.

Put the lid on the barbecue to allow the meat’s internal temperature to rise. You can move the lamb back and forth between the direct and indirect heat to give it a helping hand.

The cooking time will depend on the size of the leg of lamb, so it’s best to go by the internal temperature. It should reach 55C for medium, 60C for medium-well done and 65C for well done. However, since the meat will rise in temperature while resting, you should take it off the heat when it is still around 5–7 degrees lower than your desired internal temperature.

Rest on a tray or platter for at least 10–15 minutes. Slice the lamb and sprinkle a little salt and pepper over to serve.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.