Butterflied Leg Of Lamb


Butterflied Leg Of Lamb with Rosemary and a Touch of Smoke, what could be better.


For the dish

  • 1 Leg Of Lamb  
  •  Marinade 
  • Zest of 1/2 Lemon 
  • 1 Tsp Coriander Seeds 
  • 1 Tsp Fennel Seeds 
  • 1 TSP Chopped Garlic 
  • 1 Tsp Salt 
  • 5 Whole Black Pepper Corns 
  • 2 Sprigs of Rosemary Chopped 
  • Enough Olive Oil to bind Marinade


Using a sharp knife, remove the bone from the Leg Of Lamb, or ask your Butcher to do this for you.

Remove any excess fat and sinuses.

Add all ingredients except Rosemary and Olive oil, to a Pestle & Mortar and grind to make a paste.

Add the Rosemary and Olive Oil and mix in.

Apply marinade to Lamb and massage all over.

Cover and refrigerate over night.

Set smoker up for indirect cooking, set to run around 125'C with your favourite wood.

This is a personal preference, I cook my Lamb to well done and all the fatty parts are crispy, as I do not like chewy fat.

This was cooked for 3 hours, then a quick sear.