Slow Roasted Leg of Lamb
|Leg lamb||3 Pound (1.5 Kilogram)|
|Garlic||3 Clove (15 gm), thinly sliced|
|For fresh herb marinade|
|Chopped fresh rosemary||4 Tablespoon|
|Chopped fresh mint||4 Tablespoon|
|White wine vinegar||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Olive oil||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Freshly ground black pepper||To Taste|
1. To make marinade, place rosemary, mint, vinegar, oil and black pepper to taste in a bowl and mix to combine.
2. Cut several deep slits in the surface of the lamb. Fill each slit with a slice of garlic. Place lamb in a glass or ceramic dish, pour over marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
3. Preheat covered barbecue to a medium heat. Place lamb on a wire rack set in a roasting tin and pour over marinade. Place roasting tin on rack in barbecue, cover barbecue with lid and cook, basting occasionally, for 1 1/2-2 hours or until lamb is tender. Cover and stand for 15 minutes before carving.