Serves 6-8
Minted Lamb Roast
- Prep Time 20 Minutes
- Cooking Time 100 Minutes
- Method Indirect Heat
Ingredients
- 1 X 2 To 2.5Kg Bone-In Leg Of Lamb
- 2 Garlic Cloves, Roughly Diced
- ½ Tablespoon Tablespoon Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- Sauce
- 2 Tablespoons Boiling Water
- 1 Teaspoon Fine Sea Salt
- 2 Tablespoons Brown Sugar
- 2½ Tablespoons Malt Vinegar
- ¾ Cup Finely Chopped Mint Leaves (1 Bunch)
Instructions
- Prepare The Barbecue For Indirect Cooking Over Medium Heat (190°C To 230°C). If Using A Weber® Q® Barbecue, Set Up Your Barbecue With A Convection Tray And A Trivet.
- Using A Sharp Knife, Cut 12 Small Slits Into The Flesh Of The Lamb. Push A Piece Of Garlic Into Each Slit. Drizzle The Lamb With The Oil And Season All Over With Salt And Pepper.
- Roast The Lamb Over Indirect Medium Heat, With The Lid Closed, For 40 Minutes. While The Lamb Is Roasting, Make The Sauce.
- In A Medium Bowl Combine The Boiling Water, Salt, And Brown Sugar, Stirring Until The Salt And Sugar Have Dissolved. Add The Vinegar And The Mint And Stir To Combine. Pour Three-Quarters Of The Mint Sauce Into A Serving Dish And Set Aside Until The Lamb Is Ready To Serve.
- Once The Lamb Has Cooked For 40 Minutes, Using A Basting Brush, Brush The Lamb With The One-Quarter Portion Of The Reserved Sauce. After A Further 20 Minutes, Baste Again With What Remains Of The One-Quarter Portion Of Sauce. Continue Roasting The Lamb Until It Is Cooked To Your Liking, A Further 20 Minutes. Let The Lamb Rest For At Least 10 Minutes Before Carving, To Allow The Juices To Redistribute.
- Preparation Time: 20 Minutes
- Braai Time: 80 Minutes
- Total Time: 100 Minutes
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 190°C-230°C
- Core Temperature: 63°C
- Equipment: Q Large Roasting Rack, Q Large Roasting Shield
What Do You Need? Recommened Tools
Q Large Roasting Rack
R399.00
Q Large Roasting Shield
R199.00
