Allspice & Thyme Crusted Butterflied BBQ Leg of Lamb

This is a great lamb recipe for the barbecue - a whole butterflied leg of lamb coated in an allspice , garlic, lemon and thyme rub - superb on the BBQ.


  • Serves: 6 people


  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley


  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb
  2. To prepare the rub mix all the ingredients together.

  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.

  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.

  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.

  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.

  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.

  8. Meanwhile, mix all the salad ingredients together and season.

  9. Slice the lamb and serve with the salad.

Thanks to Simply Beef & Lamb, for sharing this recipe with us.

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