Garlic, Lemon and Thyme Butterflied Lamb Leg

Ingredients
- 2 cloves garlic, crushed
- 1 Tbsp lemon juice plus wedges, to serve
- 1 Tbsp fresh thyme leaves plus extra sprigs to serve
- 1 tsp mustard powder
- 1 Tbsp olive oil
- 1 kg butterflied lamb leg
Method
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1. Combine garlic, lemon juice, thyme, mustard powder and oil in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours or overnight.
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2. Cook lamb on an oiled barbecue over a medium heat. Cover and cook for 45 minutes (for medium rare) or until cooked to your liking, turning only once.
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3. Remove from heat, cover with foil and rest for 10 minutes.
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4. Serve lamb topped with extra thyme sprigs and lemon wedges on the side.
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Tip:
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This can be cooked in the oven, if you prefer. Preheat oven to 180°C and roast, uncovered, for about 45 minutes.
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PER SERVE
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• Energy 1580Kj • Protein 30g • Total Fat 29g • Saturated Fat 11g • Carbohydrates 0g • Sugars 0g • Sodium 92mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation