BUTTERFLIED LEG OF LAMB with Harissa & Yoghurt
The one that feeds a crowd without fuss. A butterflied leg of lamb is one of the great outdoor cooking cuts. Boned out flat, it cooks in a fraction of the time of a whole leg, takes a marinade right through, and gives you a mix of thicknesses across the one piece of meat. Some parts come off medium-rare, others a touch more done. Everyone gets what they want. Nobody complains.
Harissa is the right partner here. It's got heat, depth, and a smokiness that belongs outdoors. Paired with a cool, garlicky yoghurt sauce and fresh mint, it cuts through the richness of the lamb and makes the whole thing feel considered.
This is the kind of cook that looks impressive but doesn't require you to stand over it all afternoon. Works equally well on a kettle BBQ at home or directly over campfire coals. The method is the same. The fire just changes.
Serves 4 to 6 people
Prep Time 20 min + 2 to 24 hours marinating
Cook Time 25 to 35 minutes
Resting Time 10 to 15 minutes
Method Direct and indirect heat. BBQ or campfire. Fire Setup Kettle BBQ or campfire with a solid coal bed
Target Internal Temp 58 to 60°C for medium. 65°C for medium-well.
Difficulty Intermediate.
Thermometer recommended.
INGREDIENTS: THE LAMB
1 Leg of lamb, butterflied and boned out. 1.8 to 2.2 kg.
3 tbsp Harissa paste, store-bought or homemade (see below)
3 tbsp Extra virgin olive oil
4 cloves Garlic, finely grated
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika
1 Lemon, zest and juice
2 tsp Flaky sea salt
1 tsp Cracked black pepper
INGREDIENTS: HARISSA PASTE (IF MAKING YOUR OWN)
6 Dried red chillies, soaked in boiling water for 20 min, drained
4 cloves Garlic 1 tsp Cumin seeds, toasted
1 tsp Coriander seeds, toasted
1 tsp Smoked paprika
1/2 tsp Caraway seeds
3 tbsp Extra virgin olive oil
1 tsp Red wine vinegar
1 tsp Flaky sea salt
INGREDIENTS: YOGHURT SAUCE
250 g Full-fat Greek yoghurt
2 cloves Garlic, finely grated
2 tbsp Fresh mint, finely chopped
1 tbsp Extra virgin olive oil
1/2 Lemon, juice only
1/2 tsp Flaky sea salt
Pinch Sumac, to finish
METHOD
01. MAKE THE HARISSA (IF FROM SCRATCH)
Blend the soaked and drained chillies with garlic, toasted cumin, coriander, caraway, smoked paprika, olive oil, vinegar, and salt until a smooth paste forms.
Taste and adjust heat and seasoning. It should be punchy, smoky, and deeply savoury.
Store-bought harissa works well here too. Rose harissa is a good choice if you want a slightly floral, less aggressive heat.
- Make a double batch of harissa. It keeps in the fridge for two weeks under a layer of olive oil and is exceptional on eggs, grilled vegetables, and flatbread.
02. BUTTERFLY AND MARINATE THE LAMB
Ask your butcher to butterfly the leg for you, or do it yourself: remove the bone by cutting along its length and opening the meat out flat.
Score the thicker parts of the meat with shallow cuts to help the marinade penetrate and ensure even cooking.
Combine harissa, olive oil, grated garlic, cumin, coriander, smoked paprika, lemon zest and juice, salt, and pepper.
Rub the marinade all over the lamb, getting into the scores.
Cover and refrigerate for at least 2 hours, ideally overnight.
- The longer it marinates, the deeper the flavour. Overnight is not excessive for lamb. Pull it from the fridge 45 to 60 minutes before cooking to take the chill off.
03. BUILD THE FIRE For BBQ:
Set up for two-zone cooking. You want a hot direct zone and a cooler indirect zone. Aim for 200 to 220°C at the grill grate on the direct side.
For campfire: burn down to a solid coal bed with minimal flame. You want heat you can hold your hand over for about 3 seconds.
Use a grill grate over the coals or a camp oven grill. The principle is the same as the BBQ.
- Harissa has sugar in the chillies and will char quickly over too much direct heat. Watch the first few minutes carefully and move to indirect if it's burning.
04. COOK THE LAMB
Place the lamb fat-side down on the direct heat. Cook for 5 to 6 minutes without moving it to build a crust.
Flip and cook the other side for another 5 to 6 minutes.
Move to the indirect zone, close the lid, and cook for a further 15 to 20 minutes until the internal temperature reaches 58 to 60°C for medium. The uneven thickness of a butterflied leg means some parts will be more cooked than others. This is a feature, not a problem.
- Use a probe thermometer in the thickest part of the meat. The thinner edges will be more done and are perfect for guests who prefer it that way.
05. MAKE THE YOGHURT SAUCE
While the lamb cooks, combine Greek yoghurt, grated garlic, fresh mint, olive oil, lemon juice, and salt. Mix well and taste. It should be cool, bright, and garlicky.
Spoon into a serving bowl, drizzle with olive oil, and finish with a pinch of sumac.
Keep refrigerated until ready to serve.
06. REST AND CARVE
Pull the lamb off the fire and rest it on a board for 10 to 15 minutes, loosely tented with foil. Do not skip this. The juices need time to redistribute.
After resting, carve across the grain into thick slices. The Thomson Chef's Slicer is the right tool here: long enough to follow the flat of the meat cleanly, and sharp enough to slice without tearing the crust.
- Carve at an angle across the grain. It makes every slice more tender and shows off the pink interior against the charred harissa crust.
SERVE WITH
This is a sharing cook. Lay it out on a board and let people help themselves. Alongside Yoghurt sauce with mint and sumac Bread Charred flatbread or grilled pita to scoop and mop Salad Cucumber, tomato, red onion, parsley, lemon dressing Or Roasted cauliflower with tahini and pomegranate
To drink Grenache, or a cold Lebanese beer
Finish Pomegranate seeds and fresh mint scattered over the boar
THE RIGHT KNIFE FOR THIS
Butterflying a leg of lamb yourself takes a sharp, confident knife. You're working close to the bone, following its curve, and opening the meat out flat. The Classic Bunka handles this prep work with its wide blade and fine edge. For carving after the cook, the Classic Chef's Slicer gives you the length and precision to cut across the grain without dragging through the crust. And once it's on the board, the Steak Knives do the rest.
