Serves 6-8

Barbecued Leg Of Lamb With Garlic & Rosemary

  • Prep Time 30 Minutes
  • Cooking Time 2 Hours 30 Min
  • Method In-Direct 50/50 Heat
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Ingredients

  • Leg Of Lamb Around 2.5Kg
  • 1 Garlic Bulb
  • 1 Bunch Rosemary
  • 1 Tbsp Vegetable Oil
  • 2 Carrots, Cut Into Large Chunks
  • 1 Onion, Cut Into Quarters
  • 1 Glass Red Wine (About 150Ml)
  • 1.2L Beef Or Lamb Stock

Nutrition

Instructions

  1. In The Kitchen
  2. 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.
  3. At The Braai
  4. Pre-Heat The Braai For In-Direct 50/50 Heat At Approximately 200°C.
  5. Sear The Lamb Over A Direct Heat On Both Sides. Reduce The Heat Of The Braai 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.
  6. 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
  7. 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.

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