Butterflied lamb leg

Butterflied lamb leg

Serves: 6  |  Preparation Time: 15 mins  |  Cooking Time: 20 mins 


  • 1.5kg Farm88  butterflied lamb leg
  • ¼ cup (60ml) olive oil
  • 2 red onions, thinly sliced
  • ¼ cup currants
  • 1 bunch kale, washed, trimmed, finely shredded
  • 2 medium carrots, peeled, grated
  • 2 tbsp lemon juice

Yoghurt Sauce:
  • 2 garlic cloves, crushed
  • 1 cup (260g) Greek style yoghurt
  • 2 tbsp finely chopped round mint + extra sprigs, to serve


  1. Preheat barbecue to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.
  2.  Meanwhile, heat oil in a large non-stick frypan over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramelised. Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl.  Serve with sliced lamb, yoghurt sauce and mint sprigs.
  3. Yogurt Sauce: Combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency.


  1. Ensure the thickness of the butterflied lamb leg is even by slicing and opening out the thicker half. This will ensure even cooking.
  2. Leftover lamb can be sliced and added to a salad with sliced baby cos lettuce and tabbouleh.
  3. Make sandwiches from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.