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Maple & Chilli-Glazed Butterflied Leg of Lamb Recipe

★★★★★

4.8 from 522 reviews
  • Author: Ben
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://kitchenwithben.com/maple-and-chilli-glazed-butterflied-leg-of-lamb-recipe/