Herb crusted barbecued lamb
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh mint leaves, well packed |
| ½ | cup | Fresh rosemary leaves, well packed |
| 1 | large | Clove garlic peeled |
| ¼ | cup | Olive oil |
| 2 | teaspoons | Coarse salt |
| 1 | teaspoon | Coarse ground pepper |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Mustard powder |
| 1 | Leg lamb, Butterfield | |
Directions
Get the butcher to butterfly out a leg of lamb for you then rub it with this easy herb paste for a great barbecue flavour.
Puree herbs, garlic, oil and seasonings until smooth.
Slash meat lightly in thickest areas. Rub marinade all over meat.
Place in a basin or clean plastic bag and marinate for 1 hour in the fridge.
Preheat barbecue grill or hot plate and cook meat over high heat for 8 minutes each side. Reduce heat and cook a further 20-25 minutes.
Alternatively, after initial Browning, microwave on high power for 5-6 minutes then stand 10 minutes before slicing.
Source: Cuisine Jan '95