Braaied Butterflied Leg of Lamb
This Braaied Butterflied Leg of Lamb recipe brings lemon, garlic and rosemary to the Christmas braai without asking you to spend the morning beside a hot oven. Butterflying opens the meat into a broad slab, so it cooks faster than a whole leg and gives you plenty of browned edges to share.
For a hot South African Christmas, serve it sliced on a board with potato salad, a crisp green salad and something cold to drink. The trick is to build a braai with two heat zones: one for colour and one for gentler cooking. A meat thermometer takes the guesswork out of the thickest sections, while a proper rest keeps the juices on the platter rather than running across the carving board.
Ingredients
Lamb and marinade
To serve
Instructions
- 1Open the lamb out on a large board and pat it dry with kitchen paper. Trim away hard pieces of fat and any tough silvery membrane. Aim for an even thickness of about 3–4 cm: cut partway into very thick muscles and open them out without cutting the leg into separate pieces. A butcher can do this for you.
- 2Mix the olive oil, lemon juice, zest, garlic, chopped rosemary, thyme, coriander, salt and pepper in a bowl. Rub all over the lamb, working it into the folds. Put in a non-reactive dish, cover and refrigerate for 2–12 hours. This marinating time is additional to the preparation time.
- 3Light the braai early enough for the coals to be ready before cooking. Bank most of the glowing coals on one side for medium-high direct heat, leaving the other side with very few or no coals for indirect cooking. There should be no flames. Have a clean grid and a braai lid or suitable metal roasting dome ready.
- 4Take the lamb from the fridge while you make the final braai preparations, keeping it indoors and out of the sun for no more than 20 minutes. Let excess marinade drip off and remove loose clumps of garlic so they do not burn. Discard the used marinade.
- 5Place the lamb over the direct heat and braai for 4–5 minutes per side, until well browned. Turn with tongs, moving it away from any flare-ups caused by dripping fat.
- 6Move the lamb to the cooler side, with the thickest sections nearest the coals. Close the lid or cover with the roasting dome. Cook for another 20–35 minutes, turning every 8–10 minutes. Keep the heat steady by adding ready-burnt coals if needed.
- 7Start checking the internal temperature after about 25 minutes of total cooking. Insert a meat thermometer sideways into the centre of the thickest sections, avoiding fat pockets. Cook until all thick sections reach at least 63°C; for more well-done lamb, continue to 70–75°C. Allow roughly 35–45 minutes in total, but use temperature rather than the clock.
- 8Transfer to a clean board or platter and cover loosely with foil. Rest for 10–15 minutes before carving; this also exceeds the minimum 3-minute rest needed after reaching 63°C.
- 9Separate the larger muscles if their grain runs in different directions, then slice each piece across the grain. Spoon the resting juices over the meat and serve with lemon wedges and the optional rosemary sprigs.
Nutrition (per serving)
- Calories
- 520 kcal
- Carbohydrates
- 2 g
- Protein
- 49 g
- Fat
- 35 g
- Saturated fat
- 13 g
- Sugar
- 0.4 g
- Fibre
- 0.5 g
- Sodium
- 690 mg
- Cholesterol
- 155 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Ask your butcher to debone and butterfly the leg to an even thickness. Remember to order 2 kg of prepared meat, not a 2 kg bone-in leg.
- Marinate the lamb the evening before Christmas and keep it refrigerated until the braai is nearly ready. Preparation time excludes marinating, lighting the fire and resting.
- Keep Christmas lunch cool and simple with chilled salads and bread. Put salads out just before serving rather than leaving them in the summer heat.
- Refrigerate leftovers in shallow containers within 2 hours of cooking, or within 1 hour if the temperature is above 32°C. Eat within 3–4 days or freeze.
Frequently asked questions
Can I cook this on an open braai without a lid?
Yes. After browning, move the lamb over a sparse layer of coals and turn it regularly. A raised grid helps prevent scorching. Cooking may take longer without a lid, so check several thick sections with a thermometer and do not judge doneness by the outside colour.
Can I leave out the overnight marinade?
Yes. Even 2 hours in the fridge gives the surface good flavour. If you are short of time, rub the marinade on just before cooking; the garlic and herbs will still season the lamb, though the flavour will be less developed.
What if one end cooks faster than the other?
Position the thinner end furthest from the coals. If it reaches your preferred doneness first, cut it off with clean utensils and let it rest while the thicker portion finishes. Each piece should reach at least 63°C and rest for at least 3 minutes before serving.
