Easter Lamb

This works equally well with both a deboned leg or shoulder. Marinade the day before or the morning of. To add a Middle Eastern twist, serve with a flavoured yoghurt sauce (try parsley, cumin, salt, garlic and lemon) and hot harissa. A Yallingup favourite.

What’s in it

1 leg or shoulder of lamb, de-boned and butterflied, 3-4kg

4 garlic cloves, grated

2 tsp ground cumin

1 tbs lemon rind, grated (from one lemon)

3 tsp sea salt

1 tsp ground pepper

4 tbs EVOO

What you do with it

If the butcher hasn’t kindly deboned and butterflied your cut of lamb, please do so now. Be careful to stick to the bone as close as possible to not lose as much meat. Patience is the key.

Mix your marinade ingredients together. Cover lamb with mixture and refrigerate.

On the day of cooking, take the lamb out of the fridge an hour before you want to pop it on the barbecue to let it get to room temperature. 

Preheat the barbecue to high. Place your lamb directly on the grill, skin side down and grill for five minutes either side. Now turn down the heat to low, and cook the lamb indirectly (i.e., no direct flames beneath it) with the lid down. Turn the lamb every ten minutes until it reaches an internal temperature of around 65C/145F in the thickest part.

Remove from the barbecue, rest for 10 minutes and carve in front of a crowd.