Cooking butterfly-style ensures more even cooking and a richer flavour on the meat.
Add just a splash of wine or water to your mushrooms to help them steam a little. Serve with a fresh salad and dinner is done!
- ½ cup olive oil
- 2 cloves garlic, crushed
- 1 red chilli, finely sliced
- 1 tsp smoked paprika
- 1 cup fresh herbs (rosemary, thyme, mint, basil, parsley), finely chopped
- 1 butterflied leg of lamb (about 900g-1kg)
- 8 field mushrooms
- 2 tbsp toasted pine nuts
1 Combine the oil, garlic, chilli, paprika and half the fresh herbs. Massage half the mix into the lamb. Marinate for 30 minutes or overnight if you can.
2 Preheat the BBQ, then toss the mushrooms with a few tablespoons of the flavoured oil and set aside.
3 Sear the butterflied lamb on both sides over a medium-high heat. Reduce to low and cook the meat, covered with foil or the hood down, for another 15-20 minutes, depending on its thickness. Remove and cover in foil to rest.
4 Cook the mushrooms for 5-10 minutes until coloured and tender. Top with pine nuts.
5 Slice the rested meat and arrange on a platter with the mushrooms and drizzle with any leftover oil. Scatter with the remaining herbs.