Barbecued Butterflied Leg of Lamb

We were in Sai Kung last weekend and stopped by TC Deli for the first time on a mission to test some of their produce and see if it makes the cut. We were told about this butcher by some friends who throw some of the best dinner parties in town, so we are inclined to believe that they know what they are talking about! It’s a bit of a mission to go all the way there for a piece of meat and unfortunately TC Deli don’t deliver, but if you are in the area, I suggest you stop by for some great tasting/well-priced boneless lamb leg!

Australian Free Range Lamb, at a really great price!

Australian Free Range Lamb

I wanted to make dinner for my family on a weekday, and didn’t have time to do a traditional roast. Butterflying the lamb leg is a perfect way to either BBQ or roast a generous piece of lamb in a shorter amount of time. It also creates a long piece of meat with varying thicknesses, so you can serve everyone their preferred done-ness, from the more well-done end pieces to the very pink in the center. Make life easier for yourself (I did!) and buy a boneless lamb leg so you don’t have to bother cutting out the bone yourself. Simply cut off the netting, roll the lamb leg out, and slice the large meaty section perfectly in half (see the picture below).

If you are prepared and are able to marinate the lamb the night before, then good on you! I marinated mine 3 hours before cooking it and it still tasted fab, but you can never go wrong with more marinating.

This is a combination of 2-3 recipes that I found online and took the best of each! I BBQed this wonderful piece of lamb, because I love that char-grilled goodness and smokey taste. I’ll also try it in the oven one day and let you know how it goes.

Different thicknesses make this a great cut for everyone

Different thicknesses make this a great cut for everyone

B-Licious Leg of Lamb
(Barbecued, Butterflied & Boneless )


You’ll Need:
(Serves 5-6, with side dishes)

1.70kg boneless lamb leg
1/2 cup olive oil
3 cloves of garlic, roughly minced
3-4 tbsp parsley, roughly chopped
3-4 sprigs of rosemary, roughly chopped
Crushed black pepper
Maldon sea salt

Optional basting butter:

100g butter
1/2 a lemon, juiced


Marinate the lamb. Place it in a flat glass dish and add all of the marinade ingredients, except for the salt. Adding the salt now will draw out the moisture and toughen up the lamb. Make sure that it’s all rubbed in nicely on the meat side and fat side, cover and leave to marinate for at least 3 hours, or overnight.


1.70kg of lamb, marinating nicely!

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