Maple & Chilli-Glazed Butterflied Leg of Lamb Recipe
Introduction
This maple and chilli-glazed leg of lamb combines sweet and spicy flavors for an unforgettable roast. Perfect for barbecue gatherings or special dinners, the sticky, caramelized glaze enhances tender, flavorful lamb. Ready to impress with minimal fuss!
Ingredients
- 2.5kg leg of lamb, butterflied (ask your butcher to do this)
- 1 bunch of rosemary, snipped into 2cm lengths
- 100ml maple syrup
- 50g Dijon mustard
- 2 tbsp yeast extract
- 1 tbsp smoked paprika
- 3 medium green chillies, sliced
Instructions
- Step 1: Lay the butterflied lamb leg on a board and use a sharp knife to prick about 20 holes all over the skin side. Press rosemary sprigs deep into the holes, then season the lamb all over.
- Step 2: To make the glaze, combine maple syrup, Dijon mustard, yeast extract, smoked paprika, and most of the sliced chillies (reserve a few) in a small saucepan. Bring to the boil, stir to combine, then remove from heat and set aside.
- Step 3: Light the barbecue and wait until the coals are ashen and you can hold your hand 5cm above the grill for at least 5 seconds.
- Step 4: Place the lamb skin-side down on the grill and cook for 10 minutes. Turn over using tongs and cook for another 10 minutes. Repeat this turning process two more times, cooking 5 minutes on each side, to total 30 minutes of cooking.
- Step 5: Baste the lamb with the glaze, turn it again, and continue basting for another 10 minutes until the lamb is deep brown and sticky.
- Step 6: Remove the lamb to a board, cover loosely with foil, and leave to rest for 20 minutes.
- Step 7: Carve into thin slices to serve, then scatter the reserved sliced chillies over the top for extra heat and color.
Tips & Variations
- Finely chop any leftover lamb and reheat in a frying pan until sticky and caramelised. Serve over warmed naans with chopped coriander and extra sliced chillies for a delicious second meal.
Storage
Store any leftover glazed lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan to keep the glaze sticky and flavorful. Avoid microwaving, as it may dry out the meat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook this lamb in the oven instead of a barbecue?
Yes, you can roast the lamb in a preheated oven at 200°C (400°F). Cook for about 30-35 minutes, basting with the glaze halfway through, until the lamb is sticky and caramelized.
How spicy is this dish?
The heat mainly comes from the green chillies, which add a gentle to moderate kick. You can adjust the number of chillies to suit your spice preference or remove the seeds for milder heat.
Print
Maple & Chilli-Glazed Butterflied Leg of Lamb Recipe
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This vibrant and flavorful Maple & Chilli-Glazed Leg of Lamb recipe features a butterflied leg of lamb infused with fresh rosemary and a sticky, caramelized glaze made from maple syrup, Dijon mustard, yeast extract, smoked paprika, and green chillies. Grilled over a barbecue for a beautifully charred exterior and tender juicy interior, this dish delivers a perfect balance of sweet, smoky, and spicy notes. Ideal for summer gatherings or special occasions, it’s served thinly sliced with a fresh chilli garnish to add an extra kick.
Ingredients
Leg of Lamb and Herb
- 2.5kg leg of lamb, butterflied (ask your butcher to do this)
- 1 bunch of rosemary, snipped into 2cm lengths
Glaze
- 100ml maple syrup
- 50g Dijon mustard
- 2 tbsp yeast extract
- 1 tbsp smoked paprika
- 3 medium green chillies, sliced (reserve a few slices for garnish)
Instructions
- Prepare the Lamb: Lay the butterflied leg of lamb skin-side down on a cutting board. Carefully prick about 20 holes into the skin with a sharp knife. Insert the rosemary sprigs into these holes to infuse the meat with flavor. Season the entire leg of lamb generously with salt and pepper.
- Make the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, yeast extract, smoked paprika, and most of the sliced chillies (reserving a few for garnish). Bring to a boil while stirring to blend the flavors, then remove from heat and set aside.
- Prepare the Barbecue: Light the barbecue and wait until the coals are ashen and hot enough that you can hold your hand 5cm above the grill grate for at least 5 seconds comfortably.
- Grill the Lamb: Place the lamb skin-side down on the grill and cook for 10 minutes. Using tongs, turn the lamb over and cook for another 10 minutes. Repeat this turning process two more times, grilling for 5 minutes on each side, so the total cooking time reaches around 30 minutes. This method ensures even cooking and a nicely charred surface.
- Baste with Glaze: Begin basting the lamb with the prepared glaze, turning it to coat evenly. Continue cooking and basting for an additional 10 minutes until the lamb develops a deep brown, sticky, caramelized finish.
- Rest the Lamb: Remove the lamb from the grill and place it on a carving board. Cover loosely with foil and let it rest for 20 minutes to allow the juices to redistribute.
- Serve: Carve the rested lamb into thin slices. Scatter the reserved sliced chillies over the top for a fresh, spicy garnish and serve immediately.
Notes
- For an alternate use, finely chop any leftover glazed lamb and reheat it in a frying pan until sticky and caramelized. Serve over warmed naans topped with chopped coriander and additional sliced green chillies for a delicious lunch or snack.
- Ensure the lamb is properly rested before slicing to retain maximum juiciness.
- Adjust the number of chillies according to your preferred spice level.
- If you do not have a barbecue, a grill pan can be used on the stovetop but may not replicate the smoky barbecue flavor exactly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British
Keywords: maple glazed lamb, chilli lamb, grilled leg of lamb, barbecue lamb recipe, summer lamb dish
