Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6

1.5kg leg of Lamb, boned and butterflied (your butcher can do this for you)
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
1 tbsp Dijon mustard
a selection of raw and blanched seasonal vegetables
For the herb mayonnaise:
½ cup whole egg style mayonnaise
fresh chives, dill, parsley or coriander, chopped
lemon juice

1. Preheat the barbecue flat-plate or char-grill plate to hot. Score the inside of the butterflied Lamb leg in
a criss-cross fashion. Combine rosemary, oil and mustard and smear over both sides of Lamb.

2. Place the Lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the Lamb for 20
minutes, turn and cook for a further 20 minutes.

3. Remove Lamb, cover loosely with foil and allow it to rest for 15 minutes before slicing. Serve with
vegetables and the herb mayonnaise.

To make the herb mayonnaise: Combine mayonnaise with freshly chopped herbs and a squeeze of
lemon juice.

by Hausmann Communications on behalf of Meat & Livestock Australia
http://www.mla.com.au/default.htm
January 2009