Necessity is the mother of invention, and I needed to create a funky dish with only a leg of lamb, a few root vegetables, and a barbecue fast running out of gas! 

Roasting the leg wasn’t going to happen quick enough for the hungry hordes milling about, so I compromised (or cheated, depending on how you look at it!).  By butterflying the leg of lamb, I reduced the cooking time by two thirds, making it a much more sensible option under the circumstances, and using the chutney as a sauce was another stroke of genius – the crisp fruit flavours perfectly matching the richness of the roast meat.

 1 leg of lamb, boned and butterflied

(cut apart and laid out flat so the meat is all of pretty much uniform thickness)

2 tbsp extra virgin olive oil

Sea salt, cracked black pepper, your choice of spice

1 jar Voodoo Moon’s CALYPSO Pineapple Macadamia Chutney

Rub the lamb all over with the oil and seasonings.  For this demonstration I used one of Mild & Wild’s Aji chilli spice mixes, but you could experiment with Cajun spice, Moroccan spice, seeded mustard mixed with a little garlic, ground bush tomato or lemon myrtle, or anything that takes your fancy.

Seal the lamb off on the hot barbecue plate (make sure it is at beading temperature first), then place in a baking tray or oven proof pan in the centre of your barbecue.  Turn off the barbecue gas burner directly under the meat, allowing the other burners to provide enough heat to cook it through.  Lower the hood and allow to cook for about 20 minutes for medium rare.

Once cooked, rest for five minutes to allow the juices to settle before carving, then serve laid over roasted root vegetables, and drizzle a jar of  Voodoo Moon’s Calypso Pineapple macadamia chutney over the carved meat.