Garlic, Lemon and Thyme Butterflied Lamb Leg
For a tasty dinner idea, you can't miss this Garlic, Lemon & Thyme Butterflied Lamb Leg recipe. A midweek pick-me-up you won't be able to put down.
Recipe Tip This can be cooked in the oven, if you prefer. Preheat oven to 180°C and roast, uncovered, for about 45 minutes.
Ingredients
- 1 tablespoons fresh thyme leaves
- 1 kilograms butterflied lamb leg
- 2 cloves garlic, crushed
- 1 lemon, juice and cut into wedges
- 1 tablespoons mustard powder
- 1 tablespoons olive oil
- 1 tablespoons fresh thyme leaves
- 1 kilograms butterflied lamb leg
- 2 cloves garlic, crushed
- 1 lemon, juice and cut into wedges
- 1 tablespoons mustard powder
- 1 tablespoons olive oil
- Step 1 of 4Combine garlic, lemon juice, thyme, mustard powder and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours or overnight.
- Step 2 of 4Cook lamb on an oiled barbecue over a medium heat. Cover and cook for 45 minutes (for medium rare) or until cooked to your liking, turning only once.
- Step 3 of 4Remove from heat, cover with foil and rest for 10 minutes.
- Step 4 of 4Serve lamb topped with extra thyme sprigs and lemon wedges on the side.
Method
- Step 1 of 4Combine garlic, lemon juice, thyme, mustard powder and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours or overnight.
- Step 2 of 4Cook lamb on an oiled barbecue over a medium heat. Cover and cook for 45 minutes (for medium rare) or until cooked to your liking, turning only once.
- Step 3 of 4Remove from heat, cover with foil and rest for 10 minutes.
- Step 4 of 4Serve lamb topped with extra thyme sprigs and lemon wedges on the side.
Nutrition per serving
1580 Kilojoules
Protein30 grams
Fat29 grams
Carbs0 grams
Sugars0 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Combine garlic, lemon juice, thyme, mustard powder and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours or overnight.
- Step 2 of 4Cook lamb on an oiled barbecue over a medium heat. Cover and cook for 45 minutes (for medium rare) or until cooked to your liking, turning only once.
- Step 3 of 4Remove from heat, cover with foil and rest for 10 minutes.
- Step 4 of 4Serve lamb topped with extra thyme sprigs and lemon wedges on the side.