Barbecued Leg of Lamb with Lavender and Baked Garlic Recipe
Heat Beads® BBQ Briquettes fan, Deidre Steain, shares her Barbecued Leg of Lamb with Lavender & Baked Garlic recipe.
- 1 leg of lamb (roughly 1.75 kg and butterflied)
- 1 large onion, finely chopped
- 3 tablespoons of fresh lavender flowers (retain the stems)
- 2 tablespoons balsamic vinegar
- 1 tablespoon cider vinegar
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon demerara sugar
- salt and black pepper
- baked garlic
- 2-3 bulbs garlic
- olive oil to sprinkle
- sprigs of fresh thyme
Flatten the lamb by pressing on it and place in a large dish. Sprinkle over the onion and the lavender flowers.
Mix together the balsamic vinegar, cider vinegar, olive oil, lemon juice and sugar. Season with the salt and pepper and pour over the lamb. Leave to marinate for 1 hour, turning frequently to ensure an even coating.
Dampen the leftover lavender stalks and scatter over a cool area of the BBQ. Remove the lamb from the marinade and place on a medium-hot BBQ and cook for 30-35 minutes, turning occasionally, basting with the reserved marinade. Allow to rest.
To prepare the garlic, shake over some olive oil, add a couple of sprigs of fresh thyme and then wrap loosely in some tin foil. Leave over the warm part of the barbecue for 30 minutes or until soft.
Slice rested lamb and serve with garlic and salad of your choice.