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By Chef Jamie Lamb Leg BBQ With Ginger Butter
- Prep time 30Min
- Cook time 1Hr, 30Min
- Technique Roast, Grill
- Meat Lamb
- Cut Leg
- Serves 4
Lamb Leg BBQ with Ginger Butter delivers smoky, caramelised lamb balanced with rich butter basting and a clean herb finish.
Ingredients
-
Lamb leg: 1 pcs
Marinade
-
Brown sugar: 0.16 kg
-
Water: 0.18 L
-
Salt: 2 g
-
Ginger (sliced): 50 g
Basting
-
Clarified butter: 0.1 kg
Garnish (Herbs)
-
Thyme: 20 g
-
Coriander: 20 g
-
Parsley: 20 g
Potato Purée
-
Potatoes: 0.2 kg
-
Butter: 0.1 kg
-
Heavy cream: 50 ml
-
Salt: to taste
-
White pepper: to taste
Sauce
-
Mayonnaise: 0.1 kg
-
Plain yogurt: 50 g
-
Honey: 3 g
-
Garlic: 1.5 g
-
Chives: 2 g
Method
-
Trim excess fat from lamb leg and make shallow cuts.
-
Season lightly with salt and pepper.
Marinade
-
Heat water, sugar and salt until dissolved.
-
Turn off heat and add sliced ginger.
Process
-
Hang lamb legs and brush with marinade syrup.
-
Dry for 10 minutes, then brush with clarified butter.
-
Rest (marinate) for 1 hour.
-
Grill over charcoal.
-
Continue basting with butter and syrup while cooking.
Potato purée
-
Boil sliced potatoes (~0.3 cm thick).
-
Pass through a food mill.
-
Mix with butter and cream over a double boiler.
-
Season and transfer to a piping bag.
