HOW TO BBQ LEG OF LAMB RECIPES

Steps:

• 1. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel five garlic cloves, half lengthways and then push into each incision. Next, pull off small sprigs of rosemary and push into the incisions too. Rub the leg of lamb with the olive oil and finish with a good pinch of salt and pepper
• 2. Pre-heat the barbecue for in-direct heat at approximately 180 °C - 200°C. If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes.
• 3. Scatter the carrot, onion and any remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place on the charcoal great next to the coals. If using a gas barbecue you, can use either a roasting wrack or place the lamb leg directly in the drip pan
• 4. Roast in the (in-direct method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C. When cooked, remove the lamb and allow to rest in a warm place for about 15 minutes.
• 5. While the lamb is resting, make the gravy. Pour all the stock from the pan through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little over a direct heat if you feel you want to concentrate the flavour.
• 6. Serve your lamb with roasted potatoes and other root vegetables, or for a lighter, Spring-time main, with some steamed baby leeks, cabbage and peas.

Steps:

• 1. Combine all marinade ingredients in a medium bowl and whisk to combine. 2. Fat side up, use a sharp knife to create 2.5 cm long, 1.2 cm deep cuts every 5 cm or so. HOT TIP – When you preparing a large roast of any kind, making a few cuts in the top of the meat allows the marinade to infuse nicely. 3. Place the lamb in a shallow casserole dish, and cover with marinade. Use your hands to massage the garlic and herbs into the meat, making sure to tuck some down inside the cuts. 4. Cover and let marinate at least 4 hours, up to overnight. 5. For the dipping sauce, drain all of the water you can from the grated cucumber by squeezing it tightly using cheesecloth or a clean dishtowel. 6. Combine the yogurt, garlic, oil, vinegar and salt in a large bowl. Add the cucumber and dill. Stir to combine and set aside. This can be done the day before and kept in the refrigerator. 7. Take lamb out of refrigerator 1 hour prior to cooking to come to room temperature. Melt a stick of unsalted butter in a small saucepan. Pour marinade from lamb into the saucepan and simmer on low. You will use this butter/marinade mixture to baste the lamb as often as you turn it. 8. Turn all of the burners of your Professional™ TRU-Infrared™ Gas Grill to high heat for 15 minutes. After that, turn the middle burners off and lower the heat of the outer burners to medium. 9. Place lamb, fat-side up, in the middle of the grill over the indirect heat. Grill covered for approximately 1 hour, rotating and basting every 15 minutes or so. Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 55-60°C degrees. This is for medium-rare to medium. Continue to cook if you desire more doneness. HOT TIP – Mix your remaining marinade with a stick of melted butter, using it to baste the meat while it cooks. 10. Serve with tzatziki sauce.