Please wait, the site is loading...

Butterflied lamb with Kentucky mop sauce


Serves: 6
timePrep time: 30 mins
timeTotal time:
Butterflied lamb with Kentucky mop sauce
Recipe photograph by Dan Jones

Butterflied lamb with Kentucky mop sauce


Serves: 6
timePrep time: 30 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
414Kcal
Fat
18gr
Saturates
7gr
Carbs
20gr
Sugars
19gr
Fibre
0gr
Protein
42gr
Salt
3.2gr

The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes
The Hang Fire Barbecue Girls

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a six-month road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).
See more of The Hang Fire Barbecue Girls’s recipes

Ingredients

  • 1 boneless leg of lamb, weighing about 1.2kg
For the marinade
  • 250g buttermilk or natural yogurt
  • juice of 4 lemons, plus zest of 1 lemon
  • 1 tbsp groundnut oil
  • 6 garlic cloves, sliced
  • ½ x 28g pack mint, leaves chopped
  • 2-3 tsp dried rosemary

  • 2 tbsp dried thyme

  • 2-3 tsp coarse ground black pepper (to taste)
  • ½ tbsp sea salt flakes
For the Kentucky mop sauce
  • 125ml Worcestershire sauce
  • 100ml white wine vinegar

  • 5 tbsp dark brown sugar

  • 2 tbsp tomato purée
  • ½ tsp garlic granules
  • ½-1 tsp coarse ground black pepper (to taste)
  • 1 tsp onion granules
  • ¼ tsp ground cloves

  • juice of ½ lemon

Step by step

Get ahead
You need to start this recipe the day before you want to serve it, so that the meat can marinate overnight.
  1. First, whiz the marinade ingredients in a food processor or blender. If the lamb is ready tied, remove the string and open out the meat. Then, using a small sharp knife, make a few little slashes all over the lamb and put it in a large freezer bag. Spoon in the marinade and massage it into the meat, then expel any air from the bag, seal it and chill the lamb overnight.
  2. To make the Kentucky mop sauce, heat all the ingredients with 150ml water and ½ teaspoon salt in a medium-sized saucepan over a medium-low heat. There’s a lot of vinegar in this, so beware of the strong fumes. Allow the sauce to simmer for around 15 minutes until reduced by about a third, then leave to cool. Cover and chill.
  3. The following day, use kitchen paper to pat as much of the marinade off your lamb as you can. Discard the marinade. Season the lamb, put it in a dish and leave it to sit for at least 20 minutes (so it comes to room temperature) until you’re ready to cook.
  4. This meat is going to be cooked directly, then indirectly to finish. Get a hot bed of coals started on
one side of your barbecue grill. You want it to last for about an hour at medium-high heat, so use a generous quantity of lump charcoal or briquettes, not instant lighting charcoal, which burns too quickly.
  5. Carefully lay the lamb, fat-side down first, on your grate. Sear it for about 4 minutes, then flip it over and sear again for a further 4 minutes. Repeat on both sides – you should now have diagonal charred marks on the meat.
  6. Now, slide the meat over to the opposite side of the grate, away from the coals, and close the lid. The lamb will take 35-45 minutes
 to cook to medium rare, turning the meat occasionally. If you have an instant-read thermometer, after about 35 minutes, insert it into the meat and if it reads 60-65°C/140-145°F, your lamb is ready. Carefully remove the lamb from the barbecue and allow it to rest, covered loosely in foil, for 15 minutes.
  7. To serve, thinly slice the lamb and arrange on a serving dish. Drizzle some of the Kentucky mop sauce over the meat and serve the rest on the side for extra dipping.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years