Aussie Barbequed Boneless Leg of Lamb is the crown jewel of Australian barbecue cooking, delivering tender, juicy meat with a perfectly caramelized exterior that captures the essence of true Aussie outdoor dining. This spectacular dish features a butterflied leg of lamb that has been marinated in authentic Australian flavors including garlic, rosemary, and native herbs, then grilled to perfection over hot coals. The result is a show-stopping centerpiece that feeds a crowd while showcasing the bold, straightforward cooking style that Australians are famous for. With its impressive presentation and incredible flavor, this barbequed lamb will make any gathering feel like a proper Aussie celebration.
Serves: 8 people
Total Cooking Time: 4 hours 45 minutes (includes marinating time)
Prep Time: 30 minutes
Marinating Time: 4 hours (or overnight)
Cook Time: 35 minutes
Rest Time: 15 minutes
Nutritional Information per Serving:
- Calories: 385
- Protein: 42g
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 4g
- Sodium: 685mg
- Iron: 3.8mg
- Vitamin B12: 3.2mg
- Zinc: 5.1mg
- Selenium: 28mg
- Niacin: 7.5mg
What You Will Need
For the Lamb:
- 1 boneless leg of lamb (4-5 pounds), butterflied
- 2 tablespoons coarse sea salt
- 1 tablespoon black pepper
For the Aussie Marinade:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 8 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- Zest and juice of 2 lemons
For the Aussie Herb Rub:
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
For Serving:
- Grilled lemon halves
- Fresh mint sprigs
- Australian damper bread or crusty rolls
- Roasted vegetables
Preparing Your Leg of Lamb
Ask your butcher to butterfly the leg of lamb for you, or do it yourself by making a deep cut along the length of the thickest part and opening it like a book. The goal is to create a relatively even thickness of about 2 inches throughout. Trim any excess fat, leaving just a thin layer for flavor. Pat the lamb completely dry with paper towels and season both sides generously with coarse sea salt and black pepper.
Creating the Authentic Aussie Marinade
In a large bowl, whisk together the olive oil, red wine vinegar, soy sauce, and Worcestershire sauce until well combined. Add the brown sugar and whisk until it dissolves completely. Stir in the minced garlic, chopped rosemary, thyme leaves, and Dijon mustard. Add the smoked paprika, ground coriander, cayenne pepper, lemon zest, and lemon juice, mixing everything thoroughly until you have a fragrant, well-combined marinade.
Marinating for Maximum Flavor
Place the seasoned lamb in a large zip-top bag or shallow dish and pour the marinade over it, making sure every surface is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, but overnight is even better. Turn the lamb every few hours if possible to ensure even marinating. The longer marinating time allows the flavors to penetrate deep into the meat.
Preparing Your BBQ
About 1 hour before cooking, remove the lamb from the refrigerator to come to room temperature. Set up your barbecue for indirect grilling with medium-high heat on one side and no heat on the other. If using a gas grill, heat one side to about 400 degrees. For charcoal, arrange hot coals on one side of the grill. Clean and oil the grates to prevent sticking.
Making the Herb Rub
While the grill heats up, combine the finely chopped rosemary, thyme, oregano, and minced garlic in a small bowl. Add the olive oil and salt, mixing to create a paste-like consistency. This fresh herb rub will create an aromatic crust on the lamb.
Starting the Grilling Process
Remove the lamb from the marinade, letting excess drip off, and pat it lightly with paper towels. Rub the herb mixture all over both sides of the lamb, pressing gently to help it stick. Place the lamb on the hot side of the grill, fat side down first, and sear for 4 to 5 minutes until you get nice grill marks and caramelization.
Searing All Sides
Flip the lamb and sear the other side for another 4 to 5 minutes. Continue turning and searing all edges until the entire surface is beautifully browned and caramelized. This initial searing locks in the juices and creates the flavorful crust that makes Aussie BBQ so special.
Moving to Indirect Heat
After searing, move the lamb to the cooler side of the grill (indirect heat zone). Cover the grill and cook for 20 to 25 minutes, turning once halfway through. The internal temperature should reach 130 degrees for medium-rare or 140 degrees for medium. Use a meat thermometer inserted into the thickest part for accuracy.
Checking for Perfect Doneness
Aussie tradition favors lamb cooked to medium-rare for the most tender and juicy results. The meat should feel firm but still give slightly when pressed, and the juices should run pink when the thickest part is pierced. Remember that the temperature will continue to rise a few degrees during resting.
The Essential Resting Period
Remove the lamb from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Do not skip this crucial step.
Slicing and Serving
Using a sharp carving knife, slice the lamb against the grain into 1/2-inch thick slices. The meat should be beautifully pink in the center with a golden-brown, herb-crusted exterior. Arrange the slices on a large platter, overlapping them slightly for an attractive presentation.
Traditional Aussie Accompaniments
Serve the sliced lamb with grilled lemon halves for squeezing over the meat, fresh mint sprigs for garnish, and thick slices of damper bread or crusty rolls. Traditional sides include roasted vegetables, potato salad, and a fresh green salad. Cold beer or robust red wine are the perfect drink pairings.
Storage and Leftover Ideas
Store leftover lamb in the refrigerator for up to 4 days, wrapped tightly. Cold sliced lamb makes excellent sandwiches with mint sauce and fresh vegetables. You can also reheat slices gently in a low oven, though the meat is delicious served at room temperature.
Tips for Barbecue Success
Use a two-zone fire setup to control cooking temperature and prevent burning. Keep the lid closed as much as possible to maintain consistent heat. If flare-ups occur, move the lamb to the cooler side temporarily. A meat thermometer is essential for perfect results. Let your grill preheat properly before adding the meat for the best searing.
Troubleshooting Common Issues
If the lamb is cooking too quickly, move it further from the heat source. If it is taking too long, increase the heat or move closer to the coals. For even cooking on a thick butterflied leg, you may need to pound thicker sections slightly to create more uniform thickness. Always account for carryover cooking when determining doneness.
