Recipe: BBQ Butterflied Leg of Lamb

Ingredients:

• 2.2kg Leg of Lamb butterflied
• 1/2 onion
• 4 cloves garlic, peeled
• 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
• Zest of 1 lemon
• 1 Tbsp verjuice
• 2 Tbsp olive oil
• Salt and freshly ground black pepper

Method:

• Put onion, garlic, rosemary, lemon zest, verjuice and olive oil into a food processor and pulse to combine.
• Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a bag. Spread marinade over all sides of the meat. Refrigerate for 1 to 2 hours.
• Remove lamb from refrigerator and let come to room temperature (about 20 minutes).
• If you are using a gas BBQ heat on high on all burners to start. After the initial browning you will reduce the heat.
• Sear skin side down for 10 minutes and other side for 4 minutes. Change heat to low to maintain a temperature of 150-180°C.
• Cover the bbq and let cook for an additional 35-45 minutes (depending on how many kgs the roast is).
• Cover with aluminum foil and let rest for 5-10 minutes. Cut across the grain, 1 – 1.5cm thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.

Tip: