Barbecued Lamb Leg with Red Wine
Barbecued Lamb Leg with Red Wine



  • 150ml red wine
  • 4 tbsp caster sugar
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 1 chopped red onion
  • 2 tsp dried Italian herbs
  • 1 whole lamb leg, boned and butterflied
  • Mix the wine, sugar, oil, salt, onion and herbs together in a bowl. Slather all over the butterflied lamb leg, inside and out, then cover and leave to marinate in the fridge for at least 2 hours.
  • Fire up a barbecue until the coals are glowing. Place the lamb on the barbecue and turn every 10 mins or so, basting with more marinade as you go. Cook until tender and cooked to your liking, then carve and serve with flatbreads.
2 hrs 30 mins
4 serving

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