As the process of barbequeing is known to generate high amounts of free radicals always make sure you combine your grilled meats with foods high in anti-oxidant compounds, for example, a cabbage salad, garlic, herbs such as rosemary and or a dollop of pesto.
Organic lamb is always preferable (I get mine from my local farmers market), taste is superior, meat has a better essentail fatty acid content and impacts less on the environment.
Butterfly Lamb Variation 1
1 leg of butterflied lamb
1/2 c fresh lemon juice
1/2c tamari sauce
Score the lamb.
Marinate at room temperature (or refrigerated) for several hours in tamari and lemon juice.
Barbeque or grill for aboout 15-20 mins per side until medium rare.
Serve sliced thinly across the grain, with warmed marinade.
Version 2
1.5 kg (approx) butterflied lamb leg
1/4 c red wine
1/4 c olive oil
3 cloves garlic, crushed
1/4 c fresh rosemary, finely chopped
1 tsp fresh thyme, chopped
Pepper and Himalayan / Sea salt
Cover lamb with marinade ingredients for 15 minutes minimum.
BBQ on high temp for 5mins per side.
Cover and cook on medium - low for 10 minutes. Rest for 15 mins beore slicing thinly against the grain.
If your bbq doesn't have a lid roast in medium oven for 50 mins, basting frequently.
Rest for 15 mins before serving.
