Our favourite lamb dish for the barbecue, and a great way to start a bottle of dry white wine. The mint jelly coating at the end adds a fantastic sweet and savoury flavour to the lamb.
1kg butterflied leg of lamb
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon wholegrain mustard
½ cup (125ml) dry white wine
1 tablespoon finely chopped fresh rosemary
1 tablespoon mint jelly (we prefer Masterfoods)
¼ cup (60ml) chicken stock
- Combine the oil, garlic, mustard, wine and rosemary and mix with the lamb in a large shallow dish. Cover and refrigerate 3 hours or overnight.
- Remove the lamb, pour the marinade into a small saucepan and set aside. Place the lamb, covered with foil, on a heated oiled grill or barbecue and cook about 30 minutes (or until desired), turning halfway through.
- Brush the lamb all over with mint jelly and cook uncovered until the jelly melts and forms a glaze. Cover the lamb and stand for 10 minutes before serving.
- Add the chicken stock to the marinade and bring to a boil. Reduce the heat and simmer for 5 minutes uncovered.
- Serve sliced lamb with sauce.