Rosemary & Mint Barbecued Lamb

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken stock to the marinade and bring to a boil. Reduce the heat and simmer for 5 minutes uncovered.
  5. Serve sliced lamb with sauce.