NZ Woman's Weekly

Butterflied lamb with BBQ Mushroom salad

Butterflied lamb with BBQ Mushroom salad
  • Meal Type

  • Servings

  • Courses


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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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