“He’s stealing my meat, he’s stealing my meat”. Words screamed by my boyfreind on encountering his best mate , scarfing down extra lamb from the BBQ. In fact both he and the lovely boyfreind had thirds of meat , tender , juicy and scented with rosemary branches from an overgrown plant in the front garden.
Other great things to rub the meat with before BBQing are spices like paprika , cumin , coriander , herbs ; thyme , marjoram or chervil .You can also make small slits in the meat and push in slices of garlic or dried fruits like apricots , prunes or sour cherries.
Leg of Lamb is a relatively expensive joint, but I think it’s good value with plenty of meat by weight and easy to carve.
BBQ Leg of Lamb
1.5kg Leg of Lamb
3 large stalks of rosemary
1 tbsp of sea salt
This method uses a lidded BBQ ( if you do not have one you may wish to butterfly the leg of lamb – method here)
- Remove the leaves from the rosemary mix with the salt and rub all over the lamb. Leave for an hour or so
- Heat the coals until they are white hot and push to the sides of the BBQ
- Put the rosemary branches over the coals
- Brush the rosemary off the lamb and place a roasting dish full of water between the heaps of coals
- Place the leg of lamb over the roasting dish , open all the BBQ vents and cover
- Cook for 2 hours , remove and leave to rest for 20 minutes.
Cooking using the indirect heat means there is not need to turn the meat , just pop the lid on the BBQ and leave it to cook Once the meat is cooked and resting you could use the juices from the roasting dish to make a gravy, but we found the meat moist enough to serve sliced with plenty of salad.
Salads, Beetroot with Yoghurt and Fresh Herbs ( Mint and Parsley), Tomato with Sliced Red onion and Balsamic Vinegar , Cous Cous scented with Paprika and Garlic mixed with fresh coriander