Australia Day Barbecued Butterfly Lamb (with Rosemary, Thyme and Garlic)

Today was my practice run for our annual Australia Day barbecue (January 26th).  I bought a two and a half kilo leg of lamb and asked my butcher to bone it.  Butterlied, it cooks in about 30 minutes on the barbecue which is just what you want rather than waiting around for hours to cook a traditional roast this size. I am going for a mediterranean flavour this year, so I've come up with this very simple garlic, lime, rosemary and thyme marinade.

Ingredients:

• 1 x leg of lamb (Ask your butcher to bone and butterfly it)
• 1/4 cup of good quality olive oil (I looks like a lot of oil, but it's not).
• 6 x sprigs of fresh rosemary
• 6 x sprigs of fresh thyme
• 4 x teaspoons of crushed garlic
• 1 x fresh lime
• A liberal dose of salt and pepper

Method:
Begin by cooking your roast potatoes on the barbecue in a separate tray with a splash of olive oil, salt, rosemary and butter. They will take the longest to cook, so put them on first.

Prepare Your Lamb:

• Pour the 1/4 cup of oil into a large roasting dish (I used a stainless steel frying pan).
• Zest the rind of the lime into the oil.
• Cut the lime in half and squeeze half the lime into the oil
• Add salt and pepper to the oil
• Strip the sprigs of rosemary and thyme and add them to the oil
• Add the crushed garlic to the oil.
• The smell should just be divine. Very light and fresh.
• Place the butterflied lamb directly into the oil and move it around the pan to coat it heavily. Flp it over to ensure it's coated on all sides.
• Remove it briefly from the pan sitting it in a spare tray.

(Optional) Prepare a Qick Mint Sauce:

• Strip the leaves from a liberal bunch of mint.
• Finely chop your mint leaves and add them to a mixing jug.
• Add quarer of a cup of bioling water
• Add quarter of a cup of vinegar
• Add quarter of a cup of castor sugar.
• That's it. Briefly stir and leave it to return to room temperature.

Barbecue That Lamb ...Yum!:

• Heat your tray of seasoned oil for 1 minute by sitting it to the barbecue plate. Get that oil really hot.
• Add your lamb and sear it one minute each side so you trap in the moisture and juices.
• Put the oven lid down on the barbecue and check it in 15 minutes.
• Flip it over 15 minutes later.
• Now squeeze the other half of the lime over the roast.
• After the half hour test the meat by slicing through a thick piece.  (The lamb is cooked and tender when it's a little pink).
• Remove it from the barbecue and let it rest for 5 minutes. (It will continue to cook, but will also relax and be more tender).

Serve with your favourite red wine, family and friends. Happy Australia Day.

Butterflied leg of lamb being prepared in oil, garlic, lime, rosemary and thyme marinade

While you're here. Why not also check out my Australia Day BBQ Lamb Ribs Recipe