Barbecued butterflied lamb leg with herb mayonnaise

• Serves 4

• Preparation time: 20

• Cooking time: 40

Ingredients

11⁄2 kg leg of lamb, boned and butterflied
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
1 tbsp Dijon mustard
A selection of raw and blanched seasonal vegetables
Herb mayonnaise
1⁄2 cup whole egg style mayonnaise
Fresh chives, dill, parsley or coriander, chopped
Lemon juice

Method

Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied lamb leg in a criss-cross fashion. Combine the rosemary, oil and mustard and smear over both sides of the lamb.

Place the lamb on the barbecue and reduce the heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn and then cook for a further 20 minutes.

Remove the lamb and cover it loosely with foil. Allow to rest for 15 minutes before slicing. Serve the lamb with vegetables and the Herb mayonnaise.

To make herb mayonnaise:
Combine the mayonnaise with freshly chopped herbs and a squeeze of lemon juice.

Notes