Recipe by Bergy
Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent
Top Review by jneen
This was delicious! I had a small butterflied leg of lamb, just 2 lbs., I set the oven to come on while I was at church and had a lovely roast leg of lamb when we came home. Thanks Bergy!
- 1 (4 lb) butterflied leg of lamb
- 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- salt & pepper
- 1⁄4 cup wine (if roasting)
- 1⁄2 cup water (if roasting)
Directions See How It's Made
- Place the Lamb fat side down on a plate or Pyrex dish.
- Mix garlic with the oil.
- Salt & pepper.
- Work the mixture into the folds covering the lamb surface completely.
- Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
- To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
- To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
- Let stand 5 minutes before carving.
- Check internal temperature: 160°F is medium rare - just pink.