22 May 2024

BBQ Spiced Butterflied Leg Of Lamb

BBQ Spiced Butterflied Leg Of Lamb

Course Main Dish, Platter
Cuisine Modern Australian
Servings 6



  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve


  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only chopped
  • 1 leaves x 28g pack mint only chopped


  • Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  • Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  • Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
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IGA Pomona offers a unique ‘Supermarket Experience’. Catering for your everyday needs, aisles of groceries are surrounded by fresh produce, international foods, organics and gluten free products. There is also a gourmet deli, seafood, plus the added benefit of an onsite butchery.

We also have a kiosk at the front of store to top you up with hot coffee, or maybe some cake or just a freshly made sandwich.

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