Slow Roast Leg of Lamb BBQ Recipe
- 1 x 2kg leg of lamb
- 8 cloves garlic peeled and cut into slivers
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- rosemary sprigs
- extra virgin olive oil
- 1 tablespoon honey
- juice of 2 lemons
Make 8 incisions in the lamb approximately 3 cm deep. Insert your garlic slivers into incisions. Stuff rosemary sprigs into the incisions.
Season your lamb with salt, pepper and olive oil.
Place the leg of lamb on the centre of your BBQ. Replace the BBQ lid and ensure the vents are open.
In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb as it cooks.
Lamb will be cooked in approximately 2 hours, when the internal temperature in the thickest part of the meat is 70°C.