Maple & Chili Glazed Grilled Leg of Lamb

Prepare the lamb by laying the butterflied leg on a large cutting board. Using a sharp knife, prick approximately 20 small holes all over the skin side. Press the rosemary sprigs deep into these incisions, then season the entire leg generously with salt and black pepper.

To make the glaze, combine the maple syrup, Dijon mustard, yeast extract, smoked paprika, and most of the sliced chillies in a small saucepan, reserving a few chilli slices for garnish. Bring the mixture to a boil, stir to combine, then remove from the heat and set aside.

Prepare your barbecue. It is ready for cooking when the coals are ashen and you can comfortably hold your hand about 5cm above the grill for at least 5 seconds.

Place the lamb skin-side down on the grill and cook for 10 minutes. Use tongs to turn it over and cook for another 10 minutes. Repeat this process twice more, cooking for 5 minutes on each side, until the lamb has cooked for a total of 30 minutes.

Generously baste the lamb with the prepared glaze. Turn the lamb again and continue to grill and baste for another 10 minutes, turning frequently to prevent burning, until the exterior is deep brown, sticky, and caramelized.