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Whole BBQ Roasted Leg of Lamb
Ingredients: 1 x 2kg Leg of lamb
½ bunch Rosemary
5 gloves garlic
1 Tbsp grain mustard
50ml olive oil
salt and pepper |
Equipment: BBQ Bowl for mixing
Chopping board Carving knife
Roasting rack Basting brush
Enamel drip tray Food thermometer
Paring knife |
Method: - Preheat barbecue to roasting temperature
- Combine chopped garlic, rosemary, sea salt, pepper, mustard and olive oil in a bowl.
- Score lamb leg in about six places and season with salt and pepper all over. Fill scores with rosemary and garlic; brush leg with marinade.
- Turn inside burners off. Place leg on the roast holder and place in the centre of bbq. ( Leave side burners on high )
- Whilst tempting, try not to open the hood until it is ready to prevent loss of heat and flavor of your roast. Time and temperature are the key.
- Cooking time is determined by weight of lamb – approximately 35 minutes per kilogram for medium rare. ( lamb should register 71 deg C on a meat thermometer)
- Rest leg for a good 10 mins before carving.
Great served with roasted root vegetables and jus. Recipes supplied by Bar-Be School
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