Blackened Butterflied Leg of Lamb


This wonderful recipe is from Lesley Payn, my son-in-law’s mother.

A fabulous way to cook lamb and the taste is ‘out of this world’.

Serve with vegetables of your choice, or serve in the summer with salads.

Lamb Rub:

1tbs Paprika 1tsp Fennel
2tsp Dry Mustard 1/2tsp Thyme
1tsp White Pepper 1/2tsp Oregano
1tsp Black Pepper 1tsp Salt
1tsp Cayenne


1/3 cup unsalted Butter
2 cloves garlic

2kg/4lbs butterflied leg of lamb (scored to speed cooking if desired)


Dip lamb into garlic butter, then into seasonings (firmly pressed on both sides).

Cook by:

Grill – 4″ from coals, 15-20 minutes on both sides

Oven – 350º 30-40 min.


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