Overnight Anchovy-Garlic Marinade Makes This Butterflied BBQ Leg of Lamb Unmissable
A step-by-step guide to deboning, marinating overnight, and grilling a 1.9kg leg of lamb on the Big Green Egg. The marinade features anchovies, Dijon mustard, eight garlic cloves, lemon, and rosemary blended together for bold, smoky flavour. Cooked indirect first then finished over direct coals to a blushing 55°C medium.
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🧾 Ingredients
- 1leg of lamb (1.9kg, deboned and butterflied)
- 2olive oil
- 3Dijon mustard
- 4anchovies (1 tin, including oil)
- 5garlic cloves (approximately 8, peeled)
- 6lemon (juice and zest)
- 7fresh rosemary
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