Despite minimal prep time, by marinating the meat overnight you ensure full-on lemon and herb flavour in every bite, making this a showstopping barbecue centrepiece.
It’s relatively straightforward to butterfly your lamb leg at home by cutting down vertically along the length of the leg to the bone, then removing the bone carefully, but you can shop pre-prepared butterflied lamb at most leading supermarkets, or ask your local butcher to do so for you.
175 ml (6fl oz) extra-virgin olive oil, plus extra to brush
1 level tbsp dried oregano
3 level tbsp fresh thyme leaves
2 level tbsp chopped flat-leafed parsley
6 garlic cloves, finely chopped
150 ml (5fl oz) balsamic vinegar
Zest and juice of 2 small unwaxed, really ripe lemons
Directions
Step 1
Open out the meat, lay skin-side down and trim away any excess fat. Make slits all over it to help the marinade penetrate the flesh for maximum flavour. Place the lamb in a large ceramic dish big enough to take it in a single layer.
Step 2
Whisk the oil, herbs, garlic, vinegar, lemon zest and juice together in a small bowl and pour over the meat, rubbing well into the slits. Cover and leave to marinate overnight in the fridge.
Step 3
Remove from the fridge an hour before barbecuing and put in a cool place. Lift from the marinade (don't throw it away) and barbecue over medium hot coals for 35-40min, turning frequently to ensure even cooking, basting with the marinade from time to time. The meat should be slightly pink in the centre.
Step 4
Remove from the heat, place on a board and cover loosely with foil. Let it rest for 10min before carving across the width into long thin slices.
Per Serving:
Calories: 680
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
