Barbecued butterflied lamb leg with herb mayonnaise


Recipe notes:

Ask your butcher to bone and butterfly the leg of lamb for you. Barbecue this lamb cut to more than medium, so all of the meats stays juicy, and always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place.