You can’t beat the distinct smoky flavour from cooking on the BBQ. Layered with a Moroccan-style herb butter packed with smoky spices not only gives the lamb a mouth watering flavour but ensures your meat stays juicy & tender while earthy red peppers, sweet dates and zesty preserved lemons deliver vibrant colour and taste to round out this dish.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
50 g Westgold butter, soft
2 garlic, crushed
2 Tablespoon chopped herbs
Salt and pepper
1-1.5 Kg butterflied leg of lamb
1 Tablespoon olive oil
50g Westgold butter, soft
1 Tablespoon Moroccan spices
1 red pepper, roasted
80g preserved lemons
10 fresh dates, pitted
Open out lamb and lay flat on a chopping board. Using a sharp knife, partially slice through any thick parts of meat and open them out to create an even thickness.
Mix together the first measure of butter with the garlic and herbs. Spread all over the inside of the lamb.
Roughly chop the roast pepper, preserved lemon and dates and mix together. Spread on top of the herb butter. Season with salt and pepper. Fold the lamb in half and tie with string.
Pour the oil onto a hot BBQ plate and place the lamb on. Cover with foil and put the lid down. Leave about 10 mins until nicely browned.
Turn to brown the other side. Recover with the foil and lid down and cook for another 10 mins.
While the lamb is cooking, mix together the second measure of butter with the Moroccan spices. Set adside.
Uncover the lamb and brush all over with the Moroccan butter, check the lamb for the degree of cooking.
Time of cooking will depend on thickness of lamb and heat of BBQ. For medium cooked lamb, cook until 65 deg on a temperature prob. Remove from the BBQ and leave to rest 10-15 mins.
Slice and serve with red pepper relish.