You are here

Slow Roasted Leg Of Lamb

Barbecue.Master's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Barbecue
Occasion: 
Wedding
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
10

Rate It

Your rating: None
4.288095
Average: 4.3 (21 votes)