Barbecued Lamb Roast

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Quick and easy entertaining without heating the kitchen
Preparation time15 minutes
Cooking time40-45 minutes
Serves4 to 8


  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic, crushed
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ¼ cup mango chutney
  • 1kg boned shoulder of lamb


  1. Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large ceramic dish.
  2. Butterfly lamb open so the lamb is even thickness. Place lamb in marinade; cover and refrigerate for 4 hours or overnight.
  3. Preheat barbecue to 200°C using indirect heat. Drain excess marinade from lamb. Place lamb skin side up onto the flat plate. Close barbecue hood and cook using indirect heat for 40 minutes for medium or until cooked to you liking. Remove lamb to a warm plate, cover and allow to stand 10 minutes before slicing.

These appliances below can be used to make this recipe