My Little Persian Kitchen & The Copping’s BBQ Leg of Lamb

Now then, this is not my own recipe I am sad to say, however as soon as I tasted it I had to share it with as many people as I could! So from our friends table, to yours…. And thanks to Gem & Tim for sharing the recipe with me 🙂

We were invited to our lovely friends house for a BBQ a few weeks ago as the weather has been so glorious. They spoiled us with what they cooked up, it was so delicious! They did a whole leg of lamb butterflied by their own hands, marinated and BBQ’d. Perfection!

You could taste the love and care that went into preparing that for us and every bite made it worth while I can assure you.

So if you are planning on hosting a BBQ at the weekend and want to do something different I can highly recommend this!

If you enjoyed reading and would like to see more please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & facebook page @mylittlepersiankitchen

The Copping’s Butterflied Leg of Lamb

Ingredients

1 red chilli (chopped small)

1 large clove garlic (crushed)

Salt

Pepper

Olive oil (good dollop)

Rosemary (2 sprigs)

Lemon juice (half a lemon)

Lemon zest (from half a lemon)

Method

Chop all the of the ingredients and mix.

Rub all over the lamb, leave to marinade at least 24 hours.

1 hour before cooking remove from fridge to bring up to room temperature. Get the BBQ HOT.

Sear both sides of the lamb to keep the juices in then turn heat down and cook for approx 35mins to 60mins depending on how well done you like ur lamb! Nooshe!! Nooshe!!

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