Barbecued Butterflied Leg of Lamb

This serves 6-8 hungry Robsons
(a family favourite) and works just as well roasted in the oven on a rainy day.


A medium leg of lamb
(about 2kg / 4-5lb bone in).

The butcher will remove the bone, Butterfly the lamb and score the outside for you. We will also give you the bag to marinade it in.




For the marinade:

1 tub (450g) natural yoghurt
2 tblspns ground cumin
2 tblspns ground coriander
1 tblspn mustard seeds – crushed
1 tsp ground turmeric
1 tsp ground paprika
1 tsp salt
1 tsp ground black pepper
Juice and zest of one lemon

Try this garlicky sauce which complements the lamb beautifully.

For the sauce:

200g natural Yoghurt
1 clove garlic finely minced
salt and pepper to taste 1 tsp honey
1 tsp lemon juice
1 tblspn chopped fresh coriander


Mix all the marinade ingredients together and rub generously all over the lamb. Place in the large bag provided or any covered container will do. Chill in the fridge overnight for the best results or at least 6 hours before cooking. To cook, remove from bag, wipe off as much of the marinade as possible and barbecue on a low to medium heat, fat side down for about half an hour. Turn occasionally and close the lid on your barbie, if it has one.

Serve finely sliced with a fresh summer salad, roasted sweet potato wedges and lemons to squeeze over the top.