Herb Rubbed, Grass Fed WA Lamb Leg (Designed for BBQ)

60 min
0 calories
from $29.85 for 0 servings · $29.85/serving

The BBQ is the true centrepiece for many an Aussie Christmas with the scorching summer heat. Avoid the oven on Christmas morning with this simple but flavoursome butterflied lamb leg with delicious, spicy chilli salt and a fabulous spice rub that chars on the lamb. We've grilled our lemons right alongside the lamb for maximum juiciness and added caramelisation.

Number of servings

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

BBQ

1 Prepare Lamb

Preheat grill or BBQ over medium high heat. Remove butterflied lamb from packaging and pat dry. Rub with olive oil and lamb rub. Season with salt and pepper on both sides. Zest lemon and cut in half.

2 Cook Lamb

Place lamb on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (about 30 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes. Add the lemons to the grill for the final 10 minutes of cooking time.

3 Prepare Ingredients

Peel and mince garlic. Roughly chop red chilli. Pick rosemary.

4 Make Salt

Finely chop chilli, zest and rosemary. Combine with flaked sea salt and garlic and mix well.

5 You Plate It

Slice lamb as desired. Serve on a platter with flaked sea salt and grilled lemons.

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