For the cooks: BBQ’d chermoula butterflied lamb | Gourmand and Gourmet

For the cooks: BBQ’d chermoula butterflied lamb

Australia Day might be long gone, but you won’t need a reason to tuck into lamb when it’s as good as Meat at Billy’s BBQ’d chermoula butterflied lamb. One of the few independent butchers left in Brisbane, Billy’s butchering crew prides themselves on providing quality meat and customer service that is second to none. Running what’s affectionately known as the ‘candy store of butcher shops,’ they serve up top quality steaks, beef, chicken and other meats, including the all-Aussie favourite, lamb. They’ll even tell you how to cook it! So when it comes time to plan your next backyard BBQ, you know just where to go.

BBQ’d Chermoula Butterflied Lamb

Ingredients:

  • 1.5-2kg butterflied lamb leg
  • Chermoula spice blend
  • Extra virgin olive oil
  • Sea salt and cracked pepper
  • Lemon wedges to serve

Lemon and garlic chickpeas:

  • 2x 400g tin chickpeas
  • Extra virgin olive oil
  • Juice of one lemon
  • 2 cloves garlic, pureed into a smooth paste
  • Handful of flat leaf parsley
  • Sea salt and cracked pepper
  • Natural yoghurt and fresh coriander to serve

Method:

  1. For best results, marinade the lamb for 24 hours, otherwise as long as you can. Take lamb out of the fridge about 1 hour before you’re ready to cook.
  2. Drain and rinse chickpeas then place into serving bowl. Pour over half of the lemon juice, garlic, a good glug of olive oil and a decent pinch of salt and ground pepper. Taste and add more lemon juice, salt and pepper to your preference. Just before serving, roughly chop and stir through the parsley.
  3. Preheat the BBQ to a steady, medium to low heat. Season lamb liberally with salt and pepper, pour some oil onto the BBQ and place fat side down first. Pull the BBQ hood down, or if it doesn’t have a hood, cover with a large heat-proof bowl as this helps the lamb to cook through more evenly.
  4. Unless you feel it’s burning, turn the lamb over after 12/15 minutes and cook for 12/15 minutes. Take off the BBQ and let it rest, covered, for 15 minutes.
  5. Slice and serve with chickpeas, natural yoghurt, coriander and a wedge of lemon.
And there you have it, a lamb recipe for a delicious baaaaa-BQ