bbq lamb recipe

BBQ Leg of Lamb with Mustard Crust: Byron Bay Chilli Co

In Beef by Mark MaskerLeave a Comment

Lamb: the other red meat. We love it and Byron Bay Chilli Co has a great recipe for barbecue leg of lamb with a mustard crust. In fact, you’re reading about it right now.
It is suggested that this be served on a plate with rice pilaf and a fresh salad. If there are any leftovers, roll some chunks of lamb into a warm, grilled, soft flour tortilla, drizzling BBCC Fiery Coconut Chilli Sauce sauce over it, adding a bit of fresh onion and crunchy, shredded cabbage. Then roll that all up Oz Mex style into a lamb burrito. You’re welcome.
bbq lamb recipe

Photo by Nelly LeComte

BBQ Leg of Lamb with Mustard Crust Ingredients

  • 4-5 kg leg of lamb, boned and butterflied

Marinade

  • 3 large shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1/2 cup of BBCC Green Jalapeno Chilli Sauce
  • 1/2 cup olive oil
  • 2 tablespoons dried sage or rosemary
  • 1 teaspoon salt
  • freshly ground black pepper

Crust

  • 125 g grainy mustard
  • freshly ground black pepper
  • 3 tablespoons olive oil

Instructions

  1. Combine marinade ingredients. Pour over lamb and marinate in refrigerator overnight. Just before grilling, prepare crust mixture.
  2. Combine mustard and pepper and slowly whisk in olive oil. Remove lamb from marinade, pat dry. Coat both sides of lamb with mustard mixture.
  3. Place lamb on hot grill and sear both sides for 3 minutes each. Turn heat to medium, cover grill and cook lamb on both sides until done, about 35-45 minutes.
  4. Serve additional BBCC Green Jalapeno Chilli Sauce for dipping.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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