A butterflied leg of lamb makes an impressive summer centrepiece without keeping you in the kitchen all afternoon.
Cooked over the barbecue until beautifully caramelised, then served with sweet peas, charred courgettes and a cooling minted yoghurt, this is relaxed July entertaining at its best.
Parson’s Nose marinated butterflied leg of lamb is prepared by our butchers with olive oil, rosemary and garlic, so much of the flavour work has already been done for you.
How to Cook a Butterflied Leg of Lamb on the BBQ
This butterflied leg of lamb recipe is designed for easy summer cooking. The even shape of a butterflied joint helps it cook more quickly than a traditional leg of lamb, making it ideal for the barbecue.
Using a meat thermometer is the simplest way to achieve perfectly cooked lamb every time.
- Serves: 6
- Preparation: 25 minutes
- Cooking: 40-55 minutes, plus resting
Ingredients
For the Lamb
- 1 Parson’s Nose marinated butterflied leg of lamb (approximately 2-2.5kg)
- Sea salt and freshly ground black pepper
- 1 lemon, halved
For the Vegetables
- 3 medium courgettes
- 300g fresh or frozen peas
- 4 spring onions
- 2 tbsp extra virgin olive oil
- 1 small handful mint leaves
- 1 small handful flat-leaf parsley
- Finely grated zest and juice of ½ lemon
- Sea salt and black pepper
For the Minted Yoghurt
- 300g thick Greek yoghurt
- 2 tbsp finely chopped mint
- 1 small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- A pinch of sea salt
Method
- Remove the lamb from the fridge around 45 minutes before cooking. This helps the meat cook more evenly.
- Prepare a barbecue for two-zone cooking, with a hot direct-heat side and a cooler indirect side. Allow the grill to become thoroughly hot before adding the lamb.
- Place the lamb over direct heat and cook for 5-7 minutes on each side, or until well browned. Watch for flare-ups from the marinade and move the lamb to the cooler side if needed.
- Transfer the lamb to the indirect side. Close the barbecue lid and cook for another 25-40 minutes, turning once. Cooking time will vary depending on the thickness of the lamb.
- Check the thickest part with a meat thermometer. For lamb served pink, aim for an internal temperature of 58-60°C before resting. Ensure the outside has been thoroughly seared.
- Transfer the lamb to a board, squeeze over the juice of one grilled lemon half and rest loosely covered for at least 15 minutes.
- While the lamb rests, slice the courgettes lengthways into strips approximately 5mm thick. Trim the spring onions.
- Toss the courgettes and spring onions with 1 tablespoon of olive oil and a little seasoning. Grill for 2-3 minutes on each side until tender and lightly charred.
- Cook the peas in boiling salted water for 2-3 minutes, then drain. Toss with the courgettes, spring onions, remaining olive oil, lemon zest, lemon juice and roughly torn herbs.
- Mix all the minted yoghurt ingredients together.
- Taste and adjust the lemon and seasoning.
- Slice the lamb across the grain. Spoon the yoghurt onto a serving platter, arrange the vegetables alongside and finish with the sliced lamb and remaining grilled lemon.
Butcher's Tip
Butterflied lamb varies in thickness, so a meat thermometer is far more reliable than cooking by time alone. Resting is essential. It allows the juices to settle and gives you tender, succulent slices.
Cooking Indoors
- Heat the oven to 200°C (180°C fan).
- Brown the lamb in a large ovenproof pan, then roast for approximately 35-45 minutes, checking the internal temperature before resting.
Order Your Lamb Online
For summer entertaining, order our marinated butterflied leg of lamb from the Parson’s Nose online butcher shop, with delivery across London and nationwide.
Premium Meat Delivered Across the UK
We offer nationwide UK delivery on premium meat, making it easy to plan meals without visiting a shop. Browse our shop today.
You can also find us in person at Fulham, Putney, and South Kensington, where we offer in store click and collect.
