BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives
Ingredients
  • 1.6kg butterflied leg of lamb
Marinade and baste
  • 1/2cup of white wine
  • 1/2cup olive oil
  • 1/2cup lemon juice
  • 3cloves garliccrushed
  • 1/2cup firmly packed oregano or mix or mintparsley or rosemary
Potatoes
  • 1kg potatoespeeled
  • 2 lemonscut into wedges
  • 2cups black olives
  • 2 Tbsp butter
  • 2 Tbsp. olive oil
  • flaked rock salt
  • 1/4cup flat-leaf parsleychopped Parsley, oregano, mint or rosemary leaves to serve
Instructions
  1. Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
  2. Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
  3. Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
  4. Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  5. Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.
Recipe Notes

If you don’t have a hooded BBQ, cook in a 180C oven for 45 min – 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.