MLA Barbecued sweet and smokey butterflied leg of lamb
- Prep time 10Min
- Cook time 1Hr
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 6
A juicy, tender butterflied leg of lamb cooked to perfection with a sweet and smokey barbecue glaze, perfect for outdoor grilling or roasting.
Ingredients
- 1.3 to 1.6kg Australian lamb leg, butterflied
- 60g barbecue seasoning
- 240ml barbecue sauce
- 240ml maple syrup
- 2 teaspoons smoked paprika
- 60g tomato puree
- 30ml vegetable oil
Method
- Preheat barbecue or oven to 320°F.
- Place the lamb in a shallow baking dish and brush with oil, then rub barbecue seasoning into both sides of the lamb.
- In a small saucepan, combine the barbecues sauce, maple syrup, smoked paprika, tomato purée and oil. Heat sauce over low heat, simmering for 5 minutes.
- Brush sauce over the lamb and barbecue or roast over a low heat, basting frequently and taking care not to burn marinade. If cooking over coals, wait until coals are white before cooking. If roasting in an oven, allow 30 minutes per 450g. Lamb may need to be turned to brown both sides.
- Allow lamb to rest 10 minutes prior to serving and slicing at the table.
