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Bob Hart’s Barbecued Leg of Lamb

Food-writer, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his Barbecued Leg of Lamb recipe with us.

Ingredients

Method I (French)

  • butterflied leg of lamb
  • extra virgin olive oil
  • herbes de provence
  • black pepper
  • red currant jelly

Method II (Greek)

  • butterflied leg of lamb
  • extra virgin olive oil
  • garlic (minced)
  • fetta cheese (finely chopped)
  • green oregano
  • garlic (minced)
  • turkish rolls
  • tzatziki
  • coriander

Method

01

First, butterfly and open out a whole leg of lamb. Which may sound complicated and, if you have never done it, it can be a bit tedious. But the easy way is to ask your butcher to do it for you.

02

Then, marinate the lamb. And while there are a number of ways to go about this, there are two that I love. The first involves splashing on some extra virgin olive oil, adding some herbs de provence (from any decent food shop), some minced garlic and freshly ground black pepper. Leave it in this marinade overnight, covered and refrigerated.

03

The second method is to give the lamb a greek emphasis by marinating it in, once again, that generous glug of extra virgin olive oil. Then add minced garlic, finely chopped fetta cheese and green oregano (from any greek grocer or deli). Again, chill and leave overnight.

04

The lamb should be cooked by the indirect method. Do not overcook it, and remember to add wood chips – hickory or applewood – to your Heat Beads® BBQ Briquettes . Try around 15-20 minutes a side, depending on the heat of your barbie, the size of the leg and how much pink you like in your lamb.

05

Rest the cooked meat on a board, then slice against the grain and push the slices into warmed Turkish rolls. Add a little tatziki to complete the effect, and a few leaves of coriander. Or, if you are using the simpler french method, finish with some red currant jelly rather than tatziki.

06

And … did I say simple? For lucky Melburnians, lamb a la greque, ready for the grill, is available from Jonathan’s of Smith’s St, Collingwood, one of my favourite Melbourne butchers. It comes marinated in the way I have outlined, beautifully vacuum packed.

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