Recipes, Lamb Recipes

All-year-round BBQ butterflied leg of lamb recipe

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Here is my butterflied leg of lamb recipe, and although it’s never too late in the year to BBQ, I’ve yet to cook Christmas lunch on mine! New Year’s Eve dinners at home, however, have often seen my BBQ fired up. In the eastern end of the Mediterranean, lamb cooked over wood and charcoal is a natural part of life. The smoky heat on marinated and spiced lamb results in char, sweetness, and spice that are hard to beat. My good friend JB, the most generous of hosts, excels at barbecuing legs of lamb and has served me many in this fashion.

Serves 6-8 hungry peeps

Ingredients

Meat rub

Salad

Harissa yoghurt

Method

Prepare the lamb the day before

  1. Put the whole spices into a dry pan and toast over high heat for a couple of minutes. If you detect a faint whiff of smoke, remove them immediately and grind them coarsely in a spice mill or with a pestle and mortar.
  2. Blend these spices with the sea salt, lemon zest, chillies, garlic, thyme, and olive oil.
  3. On a large tray, rub this mixture into both sides of the lamb leg, then wrap it well in cling film and refrigerate for 24-hours
  4. Remove from the fridge 1-hour before you want to start cooking.

Cook the lamb

  1. Light your BBQ and allow the coals to burn down to a grey/white heat.
  2. Ensure the grill is raised above the coals to achieve a medium heat, preventing the spices from burning.
  3. Lay the lamb leg on the grill and cook for approximately 25-35 minutes, flipping every 5-minutes, and keeping it moving around the grill.
  4. Remove from the grill and leave to rest in a warm place for at least 25-minutes before carving.

Next up prepare the couscous salad

  1. Cook the couscous according to the packet instructions. Transfer to a shallow bowl, mix in the olive oil, and leave to cool.
  2. Peel and seed the cucumber, then dice finely. Toss with 1 tsp. of salt and leave for 30-minutes. Drain and rinse well.
  3. Chop the parsley and mint, adding them to the couscous along with the onion and citrus zests.
  4. Mix well and check the seasoning.
  5. Just before serving, add the lemon juice and a generous glug of olive oil. Mix well and serve immediately.

Finally the harissa yoghurt

  1. Mix all together and if you prefer more of a kick add more harissa and perhaps a little more salt.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.