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Barbecue Chilli & Pineapple Butterflied Lamb

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Try this juicy butterflied lamb barbecue cooked in a honey, pineapple and chilli marinade. Perfect for the barbecue or grill.

Barbecue Chilli & Pineapple Butterflied Lamb recipe

 1.20 kg butterflied lamb leg
 1 tbsp extra virgin olive oil
 1 tbsp fish sauce
 4 tbsp honey
 1 fresh pineapple ½ diced and ½ sliced in rounds [or use a large tin chopped]
 1 red chilli
 1 lime
 salt and pepper
 1 bag kale or green salad leaves
 1/3 cup fresh coriander
 brown rice to serve for 6 people
 extra coriander and lime for serving

Place diced pineapple, olive oil, fish sauce, honey, chilli, lime zest and juice in a deep dish and mix to combine. Place butterflied lamb in and season with salt & black pepper. Set aside for at least 30 minutes.


Heat a barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 15-20 minutes, turning and glazing with remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.


Barbecue the pineapple slices with a drizzle of oil for 2-3 minutes each side or until charred.


Place salad mix in a large bowl, add coriander and a light dressing. Season and toss to coat.


Slice lamb and serve with salad, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.

Nutrition Facts

Servings 0

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