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Lemony BBQ lamb


  • Combine a few strips of lemon rind with the juice of 3 lemons, the oil, white wine, garlic, thyme, chilli paste, mustard and seasonings in a large bowl.
  • Add the lamb, toss well, cover and refrigerate for at least 3 hours (or even overnight), tossing now and again.
  • When ready, cook the lamb on a preheated covered BBQ for about 30-40 mins, basting every now and then and turning. Remove and set aside to rest for 10-15 mins, before slicing.
  • Serve with a sprinkling of parsley on top and your favourite salad or vegie dish on the side.


  • 3 lemons
  • ½ cup olive oil
  • ¼ cup dry white wine
  • 2 large garlic cloves, crushed
  • 3 tspn fresh thyme leaves
  • 1 heaped tbsp chilli paste
  • 1 heaped tbsp mustard
  • sea salt & freshly ground pepper
  • 1 butterflied leg of lamb (or 4-6 mini roasts)
  • 2 tbsp chopped fresh parsley

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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