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" Simply the best way to Barbeque Lamb "

Barbeque Leg Of Lamb with Garlic Cloves and Rosemary

Added on Tue Jun 24 2008

Views 166

The Basics

• Dish: Main Course
• cuisine: South African
• Serves: 10
• Prep Time: 0hrs 25 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 1 Large Leg of Lam (deboned)
• 1 Bulb  Fresh Garlic
• Several Sprigs Rosemary (Fresh)
• 5 to 8 Tblsp Olive Oli

Method

1. De-bone the Leg of Lamb. This is easily done with a small (very sharp) knife - be careful not to cut yourself while doing the de-boning. This is a surprisingly easy thing to do I have disciovered. Your butcher will be only to happy to do this for you and will save you a lot of time later on.

2. Cut deep slits in the leg and push a clove of garlic deep into the meat

3. Basting in Olive Oil making sure that the entire joint is well covered in the oil.

4. Place a sprig of Rosemary into each of the grooves as well. Leave the stalk of the Rosemary sticking out of the meat.

Cooking
Having prepared the fire in a Webber Barbeque (also called a Kettle Barbeque or Braai in the USA and South Africa) cook using the indirect method for approximately 1 hour depending on how big the joint is and how you like your lamb cooked. If you prefer well cooked meat you should cook it for up to 1 and a half hours.