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BBQ Lamb Marinated in Garlic Butter

Terry McEvoy of Spithouse is a great friend and supporter of the Heat Beads® brand. Today he shares his Lamb Marinated in Garlic Butter recipe with us.

Ingredients

  • 2 ½ kg leg of lamb
  • 2 tablespoons of butter (don’t be stingy, butter is better… Buy it.)
  • 2 teaspoons minced garlic
  • a couple of good size belts of mayonnaise
  • half a handful of grated parmesan cheese
  • salt and pepper
  • 1 bag of the wonderful Heat Beads® BBQ Briquettes (The others are crap!!)

Method

01

Mix everything together in a bowl (Everything except the Heat Beads® Briquettes and the leg of lamb, dopey!!)

02

Sit your leg on a big bit of glad wrap… You know what I mean.

03

Massage the garlic butter all over…

04

Then put some on the lamb.  Lick fingers clean or have a friend do it.

05

Wrap the lamb in glad wrap and whack it in the fridge over night (The longer the better… so I’ve heard!)

06

Light the Heat Beads® Briquettes as per the instructions about 3 hours before you want to eat.

07

Now the flame has gone out, stick your lamb on the spit and get it pumping.

08

This should take about 2 ½ hours. Serve with roast veggies marinated in balsamic concentrate.

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