JENNY’S FAMOUS BUTTERFLIED BARBECUE LAMB

This recipe from Lucy Corry’s delicious new book, ‘Homecooked’ is the perfect way to enjoy lamb over summer. Lucy says the dish comes her sister-in-law Jenny Corry, and it’s world famous in the Corry family! Lucy explains the secret is stickly rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink - meaning there’s perfect lamb for every taste!

SERVES 6–8

Prep time: 10 Minutes, and 48 hours to marinate. Cook time: 34 minutes and 15 minutes to rest.

1 butterflied (boned-out) leg of lamb

3 tbsp olive oil

3 tbsp soy sauce

6 cloves garlic, peeled and crushed

2 small red chillies, finely chopped (include the seeds)

2 tbsp soft brown sugar

1/4 cup malt vinegar

Place the lamb in a large, flat dish. Mix the remaining ingredients together, then pour over the lamb. Massage it in, then cover tightly with cling film and leave in the fridge for 48 hours. Bring to room temperature (take it out of the fridge at least an hour before cooking), then barbecue over a medium-high heat for 17 minutes per side exactly. Cover with a foil tent and rest for 15 minutes, then carve into slices.

Find recipes for the perfect serving accompaniments in Homecooked; Lucy suggests making mint sauce while the lamb is cooking, or serving with minted garlic yoghurt or date, chilli and red capsicum salsa.