BBQ Leg of Lamb With Rosemary and Garlic
- Ready In:
- 3hrs 15mins
- Ingredients:
- 6
- Yields:
-
1 leg of lamb
- Serves:
- 4-6
ingredients
- 1 whole leg of lamb
- 1⁄2 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
- 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.
- Cook in a low oven (100 deg C/ 210 deg F) for 3 to 4 hours.
- Drain off the juice and reserve for gravy.
- 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.
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