Chilli crusted butterflied leg of lamb
I can’t remember when we started making this recipe, it’s way before we got our first Big Green Egg. The chilli crust on this is subtle, there’s probably more flavour from the dijon mustard.
The beauty of taking a leg of lamb and butterflying it is that it is going to cook much faster. It’s pretty easy to do too, just get yourself a flexible boning knife and make sure it’s sharp.
Marinade the lamb in the chilli coating overnight, it’s so worth the effort.
Cooking surfaces
BBQ Temperature
Ingredients
For the marinade
- 3 tbsp dijon mustard
- 1 tbsp plain flour
- 2 tbsp sriracha hot sauce
- 1 tbsp soy sauce
- 1/2 tsp black pepper, crushed
- 1 tsp Maldon salt
- 1 tbsp chopped fresh rosemary
Lamb
- 1 leg of lamb, butterflied and cut so it’s a consistent thickness
Equipment
- Thermapen Professional to measure the temp of the lamb.
Method
- Mix all the marinade ingredients together in a bowl.
- Butterfly your leg of lamb and cut so it is a pretty similar thickness all over. Don’t worry if it had gnarly bits, these will form a crunch.
- Place the lamb and the marinade into a ziplock bag and massage the marinade into the meat.
- Put into the fridge overnight.
- Setup your Egg for a direct cook at 200°C with the stainless grid.
- Cook the lamb for about 15-20 minutes on each side. You’re looking for some caramelisation.
- Take your lamb off the Egg when the internal temp is about 5°C below where you want it to be.
- I like my lamb medium-rare (57°C) so I take the lamb off when it is 52°C. Some parts may have gone beyond this, they’ll still be lovely.
- Rest your lamb in foil after cooking for at least 15 minutes.
- Serve sliced.
Fabulous- the best lamb I’ve had. Tweaked the marinade so without the chilli, and still amazing.
Ran the temps a little higher, so only about 10-15 mins on either side, a turned a couple of times.
One end of the butterfly was a touch thicker, so when the rest was at temperature I sliced it off and left it on the bbq for a few extra mins.