I really enjoy cooking on the barbecue during the summer months. One of my favourite recipes to feed 4-6 people is a butterflied leg of lamb. Below is a recipe I use to marinade the meat beforehand.
- 2-3 kg leg of New Zealand lamb, boned and butterflied
- 1 large brown onion
- 2 teaspoons of rosemary (preferably fresh)
- 2 teaspoons of thyme (preferably fresh)
- 1 tablespoon of apple cider vinegar (or lemon juice)
- 1 tablespoon of honey (or brown sugar)
- 1 tablespoon of crushed garlic
- 3-4 tablespoons of soy sauce
- 1 tablespoon of olive oil
- Place the lamb in a plastic bag.
- Then mix all the other ingredients together in a bowl. Ensure that the honey is totally dissolved.
- Then pour all the ingredients into the bag with the lamb and ensure that they evenly cover the lamb.
- Tie the bag off with a twist-tie and place in the refrigerator overnight.
- Occasionally turn the bag over to ensure that the marinade has a chance to completely cover all the meat.
- Remove the meat from the refrigerator and ensure it has reached room temperature before cooking.
- Remove the meat from the plastic bag and scrape off the onion and other loose ingredients. You want to do this as burnt onion does not have a good taste.
- Cook on a charcoal barbecue on a medium heat turning every 10 minutes. A small leg needs around 30 to 35 minutes, a large leg may need around 40 to 45 minutes.