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Sweet & spicy butterflied leg of lamb

Method

  • Whisk the oil, fresh herbs, spices, soy, mango chutney, lemon juice and seasonings in a large bowl until well combined. 
  • Add the lamb, toss well, cover with plastic wrap and refrigerate for about 1 hour, turning every 15 mins or so. 
  • When ready, cook the lamb on a preheated BBQ for about 45 mins, covered, basting with the marinade for the first few minutes. Then remove and rest the lamb, before slicing crossways. 
  • Serve with your favourite side dish.

Ingredients

  • ¾ cup olive oil
  • 2-3 tbsp chopped fresh coriander
  • 2-3 tbsp chopped fresh mint
  • 2-3 tbsp chopped fresh Italian (flat leaf) parsley
  • ½ tbsp turmeric
  • 1 tbsp chilli paste
  • 1 tspn ground cumin
  • 1 tbsp soy sauce
  • 2 tbsp Indian mango chutney
  • 2-3 tbsp fresh lemon juice
  • sea salt & freshly ground pepper
  • 1 butterflied leg of lamb

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm