Barbecued butterflied lamb leg with mint yoghurt
50 min · 47 g protein · 339 cals / serving
A butterflied leg of lamb soaked in garlic, lemon, rosemary and oregano, then cooked over a hot barbecue until charred and smoky outside and blushing pink inside. Carved into thick slices and spooned with a cool, garlicky mint and cucumber yoghurt, it is the easiest show-stopper for a hot Christmas Day.
Ingredients
Lamb
- 1.8 kg butterflied (boneless) leg leg of lamb, excess fat trimmed
Marinade
- 1 1/2 tbsp olive oil
- 6 cloves garlic, crushed
- 2 lemons, zest and juice
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
Mint yoghurt
- 400 g nonfat Greek yogurt, Greek-style
- 1 Lebanese cucumber, coarsely grated and squeezed
- a large handful fresh mint, finely chopped, plus leaves to serve
- 1 small clove garlic, crushed
- 1 tbsp lemon juice
- a pinch salt
Steps
- Lay the lamb flat in a large dish. Mix the oil, garlic, lemon zest and juice, rosemary, oregano and pepper, rub it all over the lamb and marinate for at least 2 hours in the fridge, or overnight.
- Take the lamb out 30 minutes before cooking. Heat a barbecue to medium-high with a hot side and a cooler side. Season the lamb all over with the salt.
- Sear the lamb over the hot side for 5 minutes each side, until well charred, then move it to the cooler side, close the lid and cook for 12–18 minutes more, turning once, until the thickest part reads 145°F; after resting it is still rosy pink in the middle. The leg is uneven, so the thin parts will be more done, which suits everyone at the table. Rest it, loosely covered, for 10–15 minutes.
- While it rests, stir the yoghurt, cucumber, mint, garlic, lemon juice and salt together.
- Slice the lamb across the grain, pour any resting juices over it, scatter with mint leaves and serve with the mint yoghurt.
Good to know
No barbecue?
Sear the lamb in a very hot chargrill pan, then roast at 430°F fan-forced for 15–20 minutes to the same temperature, and rest it the same way.
What goes with it?
A big tomato, cucumber and herb salad and some grilled corn or zucchini keep it summery. A scoop of potato salad made with yoghurt dressing makes it a full Christmas lunch.
Should I buy it butterflied?
Ask the butcher to butterfly it for you, or buy it ready-butterflied at the supermarket. It cooks in a third of the time of a bone-in roast and carves in seconds.
Per
- Calories
- 143
- Protein
- (58%)
- 20 g
- Fat
- (37%)
- 6 g
- Carbohydrates
- (6%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 220 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2715 kcal goes into the pot and 1963 g of ingredients comes out as about 1900 g of food: 143 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.