Fast and Fiery BBQ Lamb with a Mint Chimichurri

This is a family favourite - and the best thing is you can cook a whole leg of lamb in under 30 minutes! What?!! You might think a lamb leg is only for a long and slow cook, but we butterfly the lamb and then cook it like a steak! You have some lovely medium cooked lamb and some gnarly, caramelised more well done pieces – a real crowd pleaser.

Ingredients:

• Deboned leg of lamb
• Rapeseed oil
• Salt
• Ground pepper

Instructions:

• First things first, remove all the string from your lamb if it has any.
• To begin butterflying your lamb, locate where the large bone was, there should be a large tunnel that you can put your hand all the way through.
• Start cutting upwards through the roof of that tunnel. Make sure you’re cutting on the side where the meat is thinnest. 
• Now that the lamb is laid out, itis time to make it flatter. Locate the bit of sinew connecting a large chunk of the meat to the edge and begin slicing through that to flatten out the lamb. Make sure not to cut completely through the lamb as you want it to be in one piece.
• Now increase the surface area of the lamb by cutting diamond formations into the meat. This will also allow the heat to penetrate more easily.
• Flip the lamb over so that the fat is facing upwards.
• Put the same diamond incisions into the fat but don't cut as deep  
• Add rapeseed oil to both sides of the meat, then add lots of sea salt.
• Make sure your Kamado Joe is set up for direct cooking with even coals.
• Place your lamb to the Kamado Joe and close the lid.
• Every 3 or 4 minutes turn your lamb over. Making sure not to burn the fat side by spending more time with the flesh side down.
• Keep doing this until the centre of the lamb temperature is about 50c
• Leave your lamb to rest out of the Kamado Joe, add your lamb topping (we suggest our amazing chimichurri) and enjoy.  (Sweet potato wedges also go well with this)/  

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