Chris Allen's Barbecued Butterfly Leg of Lamb

Butterflied lamb leg meets smoky barbecue char and a slow oven roast, locking in succulence and flavour. Served with sweet–spicy charred corn, vibrant scorched tenderstem broccoli, and a rich pomegranate–honey sauce, it’s a bold, elegant centrepiece that balances warmth, sweetness, and spice.

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Ingredients
Extra virgin olive oil for brushing
1 butterfly leg of lamb (about 1.5–2 kg)
2 tbsp sweep paprika
1 tbsp chilli flakes
1 tbsp smoked sea salt
4 sprigs of rosemary, chopped
450g sprouting or tenderstem broccoli
2 corn cobs
60g pomegranate seeds
300ml freshly squeezed orange juice
20g honey
3 tablespoons pomegranate molasses
1 cinnamon stick
½ tsp ground cumin
½ tsp ground cinnamon
1 sprig of rosemary
1 tbsp corn starch (cornflour)
60g pomegranate seeds
1 tbsp chopped mint

Method
Preheat the barbecue or grill to medium-high and the oven to 180˚ fan. Remove the lamb from the fridge 30 minutes before cooking so it can come to room temperature. Score the skin, then season generously with extra virgin olive oil, pepper, paprika, chilli flakes, rosemary and smoked sea salt.  

Place the lamb skin-side down on the grill and season the bottom side as before, then cook for about 5-7 minutes per side. When done, transfer to a tray and place in the oven for 45 minutes.

While the lamb is cooking, prep the veg. Brush the tenderstem broccoli and corn cob with extra virgin olive oil and season with a little salt. Cook the tenderstem on the grill for about 5 minutes, turning it to ensure all sides are charred. Set aside once done. For the corn, cook it for 10-12 minutes until nicely charred all over. Season the cob with some chilli flakes and a little honey, then place it in the oven for the last 10 minutes of cooking.

To prepare the sauce, break out the seeds from half a pomegranate and set aside. Combine the orange juice, pomegranate molasses, honey, garlic, cumin, cinnamon and rosemary in a bowl. Cook on a high heat and stir frequently for about 10 minutes until the sauce begins to reduce. Mix the cornflour with some water and add it, stirring until the sauce thickens. To finish, add the pomegranate seeds and chopped mint then stir until combined.

Remove the lamb and allow to rest for 10 minutes, reserving the juices. Cut a few slices and plate with the chopped corn on the cob, some tenderstem and a good drizzling of the pomegranate sauce. Pour over some of the juices for an extra decadent experience.