Leg Of Lamb
|Leg of lamb||2 Kilogram|
|Garlic||4 Clove (20 gm)|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||2 Tablespoon|
PREPARE WEBER (kettle) barbecue for indirect cooking at moderate heat (normal fire).
Place a drip tray on the bottom grill.
1.Trim meat of excess fat and sinew.
Cut narrow, deep slits all over top and sides of meat.
2.Cut garlic cloves in half lengthways.
Push garlic and rosemary sprigs into slits.
Brush all over with oil and sprinkle with black pepper.
3.Place lamb on barbecue grill over drip tray, cover and cook 1 hour 30 minutes for medium-rare meat.
Brush with olive oil occasionally.
Stand lamb in a warm place, covered with foil, 10-15 minutes before carving.