ROSEMARY BRUSHES RECIPES

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BARBECUED LEG OF LAMB RECIPE | OFFICIAL WEBER® WEBSITE



Barbecued Leg of Lamb Recipe | Official Weber® Website image

Barbecued Leg of Lamb with Garlic & Rosemary

Categories     Lamb

Total Time 2 hours

Prep Time 15 minutes

Yield Serves: 6

Number Of Ingredients 9

Leg of lamb around 2.5kg
1 garlic bulb
1 bunch rosemary
1 tbsp olive oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
300ml beef, lamb, chicken or vegetable stock
Salt & Pepper

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.

Nutrition Facts : Calories calories

CHRISTMAS TURKEY | POULTRY RECIPES | WEBER BBQ



Christmas Turkey | Poultry Recipes | Weber BBQ image

Nestled under the skin of this turkey is a delicious mix of butter, smoked bacon, onion, garlic and rosemary- an extra special turkey for Christmas day.

Provided by Laura Romeo - Weber Grill Expert

Categories     Poultry

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 to 10 servings

Number Of Ingredients 9

1 x 4.5 to 5.5kg whole turkey
2 brown onions
6 sprigs of fresh rosemary
100 grams butter, cubed
4 rashers smoked bacon, rindless, roughly chopped
4 garlic cloves
1½ teaspoon sea salt, plus extra to season
1 teaspoon freshly ground black pepper, plus extra to season
Olive oil

Steps:

  • Remove the neck and giblets from the cavity of the turkey (if desired, save to make gravy). Dry the skin of the turkey with paper towels. Fold the wings under the turkey.
  • Roughly chop one-half of one of the onions. Remove the leaves from four sprigs of rosemary. Put the chopped onion and rosemary leaves into a food processor along with the butter, bacon, garlic cloves, 1½ teaspoons salt, and 1 teaspoon pepper. Blitz into a paste.
  • Stuff the paste under the skin of the turkey’s thighs and breast. Lightly coat the turkey all over with olive oil. Season with salt and pepper.
  • Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Chop the remaining onion into quarters. Place the onion quarters and the two remaining sprigs of rosemary into the cavity of the turkey. Using kitchen string, tie the legs together.
  • To calculate the cooking time for whole turkey, allow for 20 minutes, plus an additional 20 minutes per kilo. For example, for a 5kg turkey allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.
  • Roast the turkey over indirect medium heat, with the lid closed, for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3° to 6°C while resting (final doneness temperature for turkey is 74°C).
  • Once the turkey has cooked, cover with aluminium foil and leave to rest for 20 to 30 minutes before carving.

Nutrition Facts : Calories calories

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BARBECUED LEG OF LAMB RECIPE | OFFICIAL WEBER® WEBSITE
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