Tested till perfect Barbecued Pepperberry Butterflied Leg of Lamb

Barbecued Pepperberry Butterflied Leg of Lamb

Pepperberry is a native Australian spice that's similar in flavour and appearance to peppercorn but with a mineral citrus finish. Use a premade rub or make your own Pepperberry Spice Blend (see link).

By James Smith And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 tbsp 3tbspPepperberry Spice Blend
  • 2 tbsp 2tbspdry red wine
  • 1 tbsp 1tbspvegetable oil
  • 1 1butterflied boneless leg of lambboneless legs of lamb, (3 lb/1.5 kg)
  • quick plum chutney
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In large bowl, combine pepperberry rub, wine and oil; add lamb, rubbing to coat all over. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Place lamb on greased grill over medium-high heat. Close lid and grill, turning once, until meat thermometer registers 160°F (70°C) for medium, about 40 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with Quick Plum Chutney (see link).

Additional information :

Nutritional Information Per serving: about

cal 367 pro 40g total fat 13g sat. fat 5g
carb 22g fibre 2g chol 141mg sodium 459mg

% RDI:

calcium 2 iron 26 vit A 7 vit C 12
folate 1
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