BBQ Spathcock Lamb

Whilst lamb typically springs into mind around Easter, it can be enjoyed all year round with a variety of techniques including spatchcocking your lamb and roasting over open fire using your existing barbecue setup.

Yield 6

Author Simply Lamb

Prep time

15 Min

Cook time

40 Min

Inactive time

2 Hour

Total time

2 H & 55 M

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BBQ Spatchcock Lamb

A bone-in or boneless lamb leg joint marinated overnight in the fridge with fresh rosemary and garlic then cooked on the BBQ.

Ingredients

• 1 lean boned ½ lamb leg joint - either buy boned or ask your butcher to remove the bones
• 5 sprigs fresh rosemary
• 3 garlic cloves, peeled and crushed
• 150ml white wine

Instructions

1. Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.
2. Place the flat joint into a dish and add the rosemary, garlic and seasoning. Rub into the lamb then pour over the white wine. Cover and leave to marinade in the fridge for at least 1-2 hours. Preferably overnight.
3. Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.
4. Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.
5. Serve cut into large chunks with potatoes and salad.

Nutrition Facts

Calories

215

Fat (grams)

8.9

Sat. Fat (grams)

3.1

Carbs (grams)

1.2

Fiber (grams)

0.3

Sugar (grams)

0.8

Protein (grams)

28.6

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