Barbecued Butterflied Lamb


  • 1kg butterflied leg Prime Dorper Lamb lamb

  • 1/2 cup dry white wine

  • 2 garlic cloves, crushed

  • 1/4 cup finely chopped mint

  • 2 tablespoons rosemary, coarsely chopped

  • 2 tablespoons brown sugar

  • 2 tablespoons olive oil

  • 6 desiree potatoes, thickly sliced

  • 2 bunches asparagus, trimmed

Mint and green onion dressing

  • 1⁄4 cup malt vinegar

  • 1⁄4 cup extra virgin olive oil

  • 2 tablespoons brown sugar

  • 1⁄4 cup mint, coarsely chopped

  • 2 green onions, thinly sliced

  • 1 tablespoon drained green peppercorns, coarsely chopped


1. Place the lamb in a large, shallow glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar and half the oil in a jug and pour over the lamb. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.

2. Preheat a barbecue or char-grill on high. Drain the lamb from the marinade. Cook on the barbecue for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.

3. Meanwhile, brush the potato slices and asparagus with remaining oil. Season with salt and pepper. Cook the potato on the barbecue for 2 minutes each side or until tender. Transfer to the plate. Add the asparagus to the barbecue and cook for 2 minutes or until tender crisp.

4. Mint and green onion dressing: combine the malt vinegar, olive oil, sugar, mint, green onion and peppercorns in a screw-top jar and shake until well combined.

5. Thickly slice the lamb and place on a serving platter with potato and asparagus. Drizzle with mint and green onion dressing. Serve immediately.

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