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.
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
- Combine marinade ingredients. Pour over lamb and marinate in refrigerator overnight. Just before grilling, prepare crust mixture.
- Combine mustard and pepper and slowly whisk in olive oil. Remove lamb from marinade, pat dry. Coat both sides of lamb with mustard mixture.
- 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.
- 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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