Recipe for Herb Crusted Barbecued Lamb


1/4 cup fresh mint leaves, well packed
1/2 cup fresh rosemary leaves, well packed
1 large clove garlic peeled
1/4 cup olive oil
2 teaspoon coarse salt
1 teaspoon coarse ground pepper
1/4 teaspoon cayenne
1 teaspoon mustard powder
1 leg lamb, butterfield


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.

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