Barbecued leg of lamb with garlic & rosemary
|Leg of lamb around
|2 kg / 2.5 kg
|carrots, cut into large chunks
|onion, cut into quarters
|glass red wine (about 150ml)
|beef or lamb stock
This aromatic lamb recipe is sure to go down a treat with family and friends on a cold winter’s day!
In the kitchen:
- Pre-heat the barbecue for in-direct 50/50 heat at approximately 200°C.
- Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel 4 garlic cloves, thinly slice and then push a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions too.
- Sear the lamb over a direct heat on both sides. Reduce the heat of the barbecue to an in-direct heat of approximately 180°C. Scatter the carrot, onion, remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place the browned lamb in the drip pan.
- Roast (in-direct method) for about 1 hour 45 minutes. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. For a medium finish, cook until the centre of the meat reaches 65°C. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 15 minutes.
- While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little, over a direct heat if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.
This is a recipe from Weber