I recently attended an event to celebrate the launch of the ‘Lamb. Tasty, easy, fun’ campaign which aims to raise the profile of lamb in the UK, Ireland and Europe. As I sat there, enjoying the delicious food prepared by Cyrus Todiwala at Café Spice Namasté, I realised he was preaching to the choir. Going back through the blog archives I seem to have published many lamb recipes, from a chuck-it-all-in healthy stew to one-pot Greek Lamb and I realise that I actually pick lamb over chicken in my weekly grocery shopping. This is not the case with most consumers however, causing lamb farmers to give up on their flocks and rare breeds to fade away.
- 900 g | 2lb boneless leg of lamb butterflied
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- <b>For the marinade</b>
- 200 ml | 7fl oz red wine
- 3 tbsp orange marmalade
- 2 tbsp red wine vinegar
- 1 red onion very finely chopped
- 3 garlic cloves mince
- 1 tsp fresh rosemary leaves very finely chopped
- sea salt and freshly ground pepper
- Put the lamb and marinade in a ceramic dish, cover with foil and chill for at least a couple of hours or overnight.
- Pat the lamb dry with some kitchen towel and reserve the marinade. Place fat side down your barbecue and cook over medium heat for 10 minutes.
- Turn over and brush with the marinade. Cook for another 10 minutes.
- Once again, turn the lamb over and brush with the marinade. Cook for a total of 40 minutes, basting with the marinade as you go.
- Remove from the heat and leave to rest for 10 minutes. Carve the lamb into slices and serve with chilli jam, sriracha or hot pepper jelly and a big green salad.
<b>To cook on the stovetop</b> Heat a large griddle pan and brush with vegetable oil. Keep the heat medium-high and cook as instructed above, brushing the griddle pan with a little oil if it becomes very sticky. Cooking the lamb in this way can get quite smoky so open a window if you can... or risk the fire alarm going off!
This looks so good. It's one of my dad's signature dishes (though with cider rather than red wine), and gets gobbled up every time!
Rosie xx
This looks incredible! I shall definitely be trying this at our next BBQ!x
OK firstly I love butterflied leg of lamb. I actually butterflied my own leg for a dinner party a few months ago and used a similar rub. It was amazing.
Secondly, Cyrus Todiwala! I'm so jealous, how do you find out about all of these amazing things. I love that guy and I really want to go to Cafe Namaste, do you rate it?
OMG that looks fabulous!! We have done bone-in leg of lamb on the kettle bbq a few times but never butterflied. Definitely added to the to do list!
what temp should it be taken off at?
If you mean internal temperature checked with meat thermometer these are readings I stick by. Butterflied lamb tends to be fairly flat and cooks quickly and evenly
Medium-rare:
• 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink):
• 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
Well-done:
• 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices
This is the BEST way to cook a lamb leg. I’ve made it several times! Just pulled a butterflied leg out to make this again for company tomorrow. Thank you.