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Slow Roasted Leg Of Lamb

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<p><a href="http://www.flickr.com/photos/dongkwan/5419985578/">Image Credit</a></p>
Ingredients
  Leg of lamb 3 Pound (1 1/2 Kilogram)
  Garlic 3 Clove (15 gm), thinly sliced
For fresh herb marinade
  Fresh rosemary 4 Tablespoon, chopped
  Fresh mint 4 Tablespoon, chopped
  White wine vinegar 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Olive oil 1⁄4 Cup (4 tbs)
  Black pepper To Taste, freshly ground
Directions

GETTING READY
1. Preheat covered barbecue to a medium heat.

MAKING
2. To make marinade, in a bowl mix rosemary, mint, vinegar, oil and black pepper to taste to combine.
3. in the surface of the lamb Cut several deep slits and fill each slit with a slice of garlic.
4. in a glass or ceramic dish place lamb, pour over with marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
5. on a wire rack set in a roasting tin place lamb and pour over marinade.
6. Place the roasting tin on rack in barbecue covering barbecue with lid and cook, basting occasionally, for 1 ½ -2 hours until lamb is tender.
7. With cover let it stand for 15 minutes before carving.

SERVING
8. Carve out the meat and serve hotbb.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Basting
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
6

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