BBQ Butterflied Leg of Lamb with Kamikoto Knives | Theo Michaels

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is more affordable.

Score the skin side of the leg of lamb by running a knife along it.

Season the lamb with salt and black pepper, rubbing it in on both sides.

Place the lamb directly onto the barbecue, skin side down, and sear it.

Cook the lamb for about 10-15 minutes until it has a nice char on the skin and the fat starts to render.

Flip the lamb over and cook for another 5-10 minutes until crispy.

Remove the lamb from the barbecue and let it rest.

Chop the red onion into thin slices and set aside.

Chop fresh parsley, mint, and coriander, and set aside.

Cut a lemon in half to use later.

Slice the rested lamb and serve it on a board, allowing juices to run through.

Sprinkle the chopped herbs and sliced onion on top of the lamb.

Squeeze lemon juice over the lamb and add salt.

In a bowl, mix Greek yogurt with Chipotle paste, stirring to combine without fully mixing.

Serve the lamb with dollops of the Chipotle yogurt on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens