Barbecued Butterflied Coastal Lamb Leg with Herb Mayonnaise

Article Image - Coastal Lamb

Prep timePrep: 20 mins

Cook timeCooking Time: 40 mins

ServesServes: 6



  • 1.5kg Coastal Lamb boneless leg of lamb
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Selection of raw and blanched seasonal vegetables
  • Herb mayonnaise
  • ½ cup whole egg style mayonnaise
  • Fresh chives, dill, parsley or coriander, chopped
  • Juice of 1 lemon



Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of lamb.

Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and cook for a further 20 minutes.

Remove lamb cover loosely with foil, and rest lamb for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.


To make Herb mayonnaise:

Combine mayonnaise with freshly chopped herbs and squeeze of lemon juice.