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BBQ’d bone-in leg of lamb with rosemary and garlic is delicious. It’s a family favourite and ideal for that big occasion any time of year.
There is something very special about cooking meats over charcoal instead of an oven that will take your meal to a whole new level.
The marinade is simple to make and full of flavour. All you need is rapeseed oil, a few cloves of garlic roughly chopped and a few sprigs of fresh rosemary.
Ingredients
Step by step guide:
1) In a bowl combine the oil, garlic and rosemary.
2) With a sharp knife, slice slits all over the leg of lamb and rub the mixture all over. Place the lamb in the fridge for at least 4 hours or overnight.
3) Remove the lamb from the fridge two hours before cooking to get it up to room temperature.
4) Set your bbq up for indirect cooking and make sure that the cooking temperature is around 180 degrees C. You can cook this on any charcoal or gas bbq as long as it has a lid.
5) Place the marinaded lamb in a Proware-Kitchen roasting pan. To keep the meat off the metal surface you can place a few carrots underneath.
6) Add the pan to the bbq and close the lid. It’s that simple. I’m a big fan of cooking to temperature and not to time. I use a meat probe throughout the cook so that I know the cooking temperature.
7) The leg of lamb is ready once it’s hit an internal temperature between 56 – 66 Degrees C. If you like your lamb medium rare take it off the heat at around 56 Degrees C and if you like it medium take it off at 66 Degrees C.
8) Remove the lamb from the bbq, cover with foil and let it rest for thirty minutes before carving. It’s going to be delicious.
Serve with your favourite vegetables. This is a delicious roast dinner.
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