Roasted Lamb Leg
People Serves 6
Prep Time 20 Minutes
Barbecue Time 1.15 – 1.30 Hrs
DIFFICULTY
1/5
THE INGREDIENTS
- 1 x 2 to 2.5 kg leg of lamb
- 3 garlic cloves, sliced
- Fresh rosemary sprigs
- ½ lemon
- Sea salt
- Freshly ground black pepper
INSTRUCTIONS
- Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
- Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
- Squeeze the lemon juice all over the lamb. Season with salt and pepper.
- To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example if the roast is 90mm thick, cook for 90 minutes.
- Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
- Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.
This recipe is from Weber
Cooking Demo by @dealsysbbq
