Barbecued lamb with mint mayonnaise

Tags: lamb, barbecue, main dish, mayonnaise
Created: 2011/03/14
Edited: 2011/03/14
13 steps
1.5kg leg lamb   Cut out bone to leave a flat butterfly. Cut incisions into the surface Refrigerate lamb 12–24 hours Bring lamb to room temperature. Preheat barbecue, then let flames die down. Place lamb 10cm above coals, cook 20 minutes each side. Rest a few minutes.
4 cloves garlic chop coarsely   stuff with garlic and rosemary
1 tablespoon fresh rosemary
3 tablespoons oil   rub
salt and pepper
20g mint   blend
1 clove garlic mince
2 egg yolks   blend in
275ml olive oil   drizzle in while blending
1/2 lemon's juice   drizzle in to taste
salt and pepper   season