How to cook butterflied lamb leg on the BBQ

1. In a small bowl, combine rosemary, garlic and olive oil. Season with salt and pepper. Place the lamb in a large dish, pour over the rosemary mixture and rub all over the lamb. Cover and set aside in the fridge to marinate for 2 hours or up to 24 hours.
2. Remove the lamb leg from the fridge and allow it to come up to room temperature (at least 30 minutes)
3. Preheat your BBQ to medium-high heat.
4. Cook the lamb for 4-5 minutes on each side or until golden brown, then reduce to medium heat. Cover and cook to your liking, turning regularly.

• For rare: cook for 15-20 minutes or until very soft and the internal temperature reaches 50ºC.
• For medium-rare: cook for 20-25 minutes or until soft and the internal temperature reaches 55ºC.
• For medium: cook for 25-30 minutes or until springy and the internal temperature reaches 60ºC.
• For medium-well: cook for 30-35 minutes or until firm and the internal temperature reaches 65ºC.
• For well done: cook for 35-40 minutes or until very firm until the internal temperature reaches 72ºC.

5. Transfer the lamb to a board or plate, cover loosely with tinfoil and allow to rest for 15 minutes. 
6. Slice the lamb against the grain to serve. 

Top tip: Resting your lamb before slicing and slicing against the grain, provides the juiciest and most tender pieces of lamb.

For a quick and easy alternative, pick up your favourite premade spice rub instore to flavour your butterflied lamb leg.