Slow Roast Leg of Lamb BBQ Recipe
A tasty combination, lamb and rosemary – and their best friend garlic – come to life when they slow dance over Heat Beads® BBQ Briquettes. This is Good Chef Bad Chef’s Adrian Richardson’s recipe and results in a classic lamb roast with that real BBQ taste.
- Method Indirect
- Heat Medium
- Serves 6
Ingredients
- 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
Method
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.
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