Garlic, Lemon and Thyme Butterflied Lamb Leg

clock 10 minutes + 45 minutes bowl Serves 6


  • 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
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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.

  • 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.

  • 3. Remove from heat, cover with foil and rest for 10 minutes.

  • 4. Serve lamb topped with extra thyme sprigs and lemon wedges on the side.

  • Tip:

  • This can be cooked in the oven, if you prefer. Preheat oven to 180°C and roast, uncovered, for about 45 minutes.


  • • Energy 1580Kj • Protein 30g • Total Fat 29g • Saturated Fat 11g • Carbohydrates 0g • Sugars 0g • Sodium 92mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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