Barbecued Butterflied Lamb

Australia Day Barbecued Butterflied Lamb

Celebrate Australia’s cultural diversity this Australia Day with a marinade that combines some exciting international ingredients like pomegranate molasses (available in specialty food stores). This Middle Eastern favourite helps to tenderize the meat and lasts for years, so you won’t regret the addition to your pantry. (If you’re in a hurry you can simply brush it over any kind of meat before roasting for an instant marinade.)

This recipe also uses kecap manis, an Indonesian soy sauce that is sweeter than your average soy sauce. This is available at supermarkets and another affordable addition to your pantry that you won’t regret! 

Ingredients

4 tsp crushed coriander seeds

1 tsp cumin

1 tsp paprika

1 tsp Cajun spice mix (you could substitute this with Cayenne pepper)

2 tbsp pomegranate molasses

2 tbsp kekap manis

60ml vegetable stock

1 butterflied leg of lamb (approx 1kg)

Method

Mix all of the ingredients together and marinate the meat in them for 1 hour (or longer if you have time). Turn occasionally to make sure the mix completely covers the meat.

 

Preheat the barbecue to a high temperature before removing the lamb leg from the marinade (discard the marinade now, don’t use it for further cooking).

 

Barbecue each side of the lamb leg for five minutes, then reduce the heat to medium or low, depending on your barbecue.

 

Cook it covered for 30 minutes, or slightly less if you prefer it rare. Rest the lamb leg, covered, for 10 minutes before serving.

Serves 6

 

Preparation 10 mins plus 1 hour to marinate
 

Cooking time 40 mins plus 10 mins to rest

 

TIP This marinade works beautifully for lamb cutlets, too. 

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