A beautiful marinated, butterflied lamb shoulder cooked on the barbecue then served with a homemade fresh mint sauce. An impressive dish to share with a crowd.
This BBQ Butterflied Lamb is a real showstopper - tender, juicy meat infused with garlic, cumin and rosemary, finished with a vibrant homemade mint sauce. Cooking the lamb flat on the barbecue means it cooks evenly and quickly, making it perfect for entertaining. Serve it sliced over fresh rocket with plenty of lemon wedges and the flavoursome mint sauce on the side. Try pairing this lamb with some Hasselback Potatoes, my Best Ever Potato Salad or even a refreshing Greek Salad.
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Ingredient notes:
- Lamb: Butterflying allows the lamb to cook evenly and absorb all of the beautiful marinade. It also gives you plenty of caramelised edges from the BBQ. See the FAQs below for more info on butterflying.
- Fresh Rosemary & Garlic: A classic flavour pairing with lamb. Rosemary adds fragrance while garlic brings depth and savoury richness.
- Fresh Mint & Parsley: The hero of the sauce. Mint gives freshness and zing, while parsley softens the flavour and adds lovely colour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a small jug mix together the oil, garlic, cumin, rosemary, salt and pepper. Rub all over the lamb. Place the lamb in a large dish and cover with cling film. Marinate for at least 3 hours or overnight.
Preheat the BBQ to a high heat then brown the lamb on all sides. Turn down the heat then close the lid and cook for 20-25 minutes until cooked to your liking.
Transfer to a board, cover with tinfoil and rest for 15 minutes. To make the mint sauce, add all of the ingredients to a blender or food processor and blitz until combined. Season to taste with salt and pepper.
The mint sauce can be made the night before and stored in the fridge until ready to use.
Slice the rested lamb and arrange on a serving platter on top of rocket leaves and lemon wedges. Drizzle with the mint sauce or serve it in a small jug on the side.
Recipe FAQs:
When you butterfly meat, you're slicing a thick piece of meat in half to make it thinner. You don't cut all the way through though, you leave a hinge on the edge so that it can be opened out - like a butterfly. This helps thicker cuts of meat cook quicker and more evenly. Most butchers have butterflied meat available, or will be able to cut some for you if you ask nicely!
Yes. Roast at 200°C fan bake for approximately 25-35 minutes (depending on thickness) until cooked to your liking, then rest before slicing.
Both butterflied leg and shoulder work well. Shoulder has a little more fat and flavour, while leg is slightly leaner.
Storage:
Store leftover lamb in an airtight container in the fridge for up to 3 days.
Keep the mint sauce in the fridge for up to 3 days, stir well before serving.
Top tips:
- If you have the time, you can marinate the meat overnight for an even richer flavour.
- Remove the meat from the fridge at least 30 minutes before cooking to bring to room temperature.
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BBQ Lamb with Fresh Mint Sauce
A beautiful marinated, butterflied lamb shoulder cooked on the barbecue then served with a homemade fresh mint sauce.
Ingredients
Lamb
- 2 Tbsp olive oil
- 3 clove garlic, crushed
- 1 tbsp ground cumin
- 2 tbsp fresh rosemary, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1.5 kg butterflied lamb leg or shoulder
Mint Sauce
- ¼ cup mint
- ¼ cup parsley
- 1 garlic clove
- 2 tsp brown sugar
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- ½ tsp salt
- 2 Tbsp water
To serve
- Fresh Rocket
- 1 lemon, cut into wedges
Instructions
- In a small jug mix together the oil, garlic, cumin, rosemary, salt and pepper. Rub all over the lamb. Place the lamb in a large dish and cover with cling film. Marinate for at least 3 hours or overnight.
- Preheat the BBQ to a high heat then brown the lamb on all sides. Turn down the heat then close the lid and cook for 20-25 minutes until cooked to your liking. Transfer to a board, cover with tinfoil and rest for 15 minutes.
- To make the mint sauce, add all of the ingredients to a blender or food processor and blitz until combined. Season to taste with salt and pepper. The mint sauce can be made the night before and stored in the fridge until ready to use.
- Slice the rested lamb and arrange on a serving platter on top of rocket leaves and lemon wedges. Drizzle with the mint sauce or serve it in a small jug on the side.
Notes
- If you have the time, you can marinate the meat overnight for an even richer flavour.
- Remove the meat from the fridge at least 30 minutes before cooking to bring to room temperature.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 1195Total Fat: 127gSaturated Fat: 78gUnsaturated Fat: 50gCholesterol: 323mgSodium: 1294mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jan Fretwell says
When you say turn down and cook for 20 to 25 mins what tem
VJ cooks says
On the BBQ? You're going from a high heat to a medium heat.
Carolyn says
You're in the wrong job VJ you need to take up tv hosting lol
VJ cooks says
Haha oh thank you!It was super fun and I love catching up with MJ 🙂