Barbecued leg of lamb with garlic & rosemary

Barbecued leg of lamb with garlic & rosemary


Leg of lamb around 2 kg / 2.5 kg
Garlic bulb 1
Rosemary 1 bunch
Vegetable oil 1 tbsp
carrots, cut into large chunks 2
onion, cut into quarters 1
glass red wine (about 150ml) 1
beef or lamb stock 1.2 L


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




10 min


1 hr 30 min

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