BBQ Leg of Lamb With Rosemary and Garlic

Charlie Brake's Note:

This is a tender and flavoursome way of preparing a leg of lamb in advance for the BBQ, I often cook this at home before going camping. Keep the left over juices to thicken up for a gravy.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 leg of ...

• 1 whole leg of lamb
• ½ cup olive oil
• 1 cup red wine
• 3 sprigs rosemary (pull the leaves off the stalks)
• 6 garlic cloves , peeled and lightly crushed
• sea salt

Directions:

1. Bone, and open out the leg of lamb, trying to create a piece of meat of even thickness. Roll the meat lightly in the sea salt, garlic and rosemary. Place it in a baking tray in the centre of a large piece of tin foil. Fold up the sides of the tin foil, to create a watertight package. Throw in any remaining piece of garlic and rosemary. Pour the olive oil and red wine over the lamb, and then fold up the tin foil, creating a parcel.
2. Cook in a low oven (100 deg C/ 210 deg F) for 3 to 4 hours.
3. Drain off the juice and reserve for gravy.
4. The Lamb can either be cooked straight away on the BBQ, or wrapped in tin foil for use later. An alternative is to grill/broil it, browning the outside before serving.