Succulent Leg of lamb


Cooking on the BBQ is fun but cooking a leg of lamb on a BBQ is a whole new experience, Flavors you never knew you could get in a leg of lamb as well as the brownie points you will get from your guests.

Flexi-18

 


INGREDIENTS:

1 Leg of lamb, .

For the herb oil:

150  ml Olive oil. 2 Tbsp Ground black pepper. 1tsp Ground cumin. Few sprigs each fresh thyme, rosemary and marjoram leaves. 1Tbsp Chilli powder (optional).

For the baste:

2     Tbsp Olive oil. 3 cloves Garlic, peeled and smashed. 1 Zest and juice of lemon. 2 Tbsp Runny honey. Small bunch of fresh flat-leaf parsley, chopped.

For the dressing:

6 Tbsp Olive oil. Small bunch fresh flat-leaf parsley, chopped.


Procedure:

  • Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep.
  • Mix and crush the herb oil ingredients in a large bowl.
  • Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C.
  • Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
  • Baste the meat every 10 minutes
  • Cooking for a further 30 for blushing meat, or until done to your liking.
  • Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.

 

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