Best Butterflied Barbecued Lamb Recipes

BUTTERFLIED, BARBECUED LEG OF LAMB

Steps:

• Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
• Score the fatty top of the lamb well.
• Season with salt and pepper.
• Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
• Remove from fridge 30 minutes before you want to cook it.
• Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
• Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
• Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

BUTTERFLIED BARBECUED LAMB

Steps:

• 1. On a cutting board, place meat fat-side down. With a sharp knife, score top of meat in a crisscross pattern, about 2 inches apart and cutting about 1/2 inch deep. Place meat in a large bowl or 2 1/2 -quart casserole set aside.2. Stir all remaining ingredients until blended. Pour over meat. Cover and refrigerate at least 4 hours or overnight.3. To barbecue, place a metal drip pan in center of the firebox and place twenty glowing coals on each side. Drain meat, reserving marinade. Spray cold grate with non-stick cooking spray or brush lightly with oil. Place lamb on grill about 4 inches above drip pan and brush with marinade. Grill for 10 minutes uncovered. Turn meat and brush again. Cover the barbecue and adjust dampers according to manufacturer's directions. Turning and brushing with marinade occasionally, grill for 45 to 50 minutes or until desired doneness. Extra coals may be needed or the grill lowered to maintain an even cooking temperature.