BBQ leg of lamb with lemon potatoes & olives
This is an easy way to feed a crowd and can be cooked slowly on the BBQ, alwasy rest the lamb for at least 15-25 minutes before carving it to serve.
1.5kg butterflied leg of lamb (see tips)
½ cup white wine
½ cup olive oil
¼ cup lemon juice
3 cloves garlic, crushed
½ cup firmly packed fresh oregano or mix of mint and parsley
1 kg potatoes, peeled
2 lemons, cut into wedges
2 cups black olives
2 Tbsp butter
2 Tbsp olive oil
flaked rock salt
¼ cup flat-leaf parsley, chopped
oregano and thyme leaves
Lay the lamb out on a board. Use a sharp knife to diagonally score the surface of the meat and fat. In a large, lidded plastic container mix together all the marinade ingredients. Place the
lamb in the marinade, cover with lid and refrigerate for a few hours or overnight. Shake the container and turn the piece of
lamb halfway through marinating time.
Preheat oven to 210°C. Cut potatoes into wedges and place in a roasting dish. Add lemon wedges and scatter with olives. Dot
with butter, drizzle with oil then sprinkle with a little rock salt. Toss well to coat and roast for 50–60 minutes until golden.
Meanwhile, heat barbecue grill plate to high, add lamb and cook for a few minutes until lightly golden. Turn over, baste
with marinade and cook for a further 3 minutes. Turn heat to low and cook, basting occasionally, for 15–20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
Transfer potatoes to a serving plate, season with rock salt and freshly ground black pepper and scatter with the parsley.
Sprinkle meat with oregano and thyme, and serve with the potatoes and a salad.
Ready in: 1 hour (plus a few hours or overnight to marinate)
Credit: Taste Magazine
Recipe & styling: Tracey Sunderland
Photography: Minka Firth
Tips: Butterflied lamb is a boned-out leg or shoulder which has been cut and