So Simple BBQ Roast Lamb
Nothing beats the smoky, authentic flavour of beautiful, tender lamb cooked over coals. This easy recipe is sure to impress.
2kg leg of lamb
4 cloves garlic peeled and cut into slivers
1 teaspoon salt
1 teaspoon freshly ground black pepper
Fresh rosemary sprigs
Extra virgin olive oil
Heat Beads® BBQ Briquettes
Light approx. 2.5kg of Heat Beads® BBQ briquettes, and set up your BBQ for the ‘indirect’ method with coals on each side and an aluminium BBQ tray in the middle.
Make small incisions in the lamb and insert a garlic sliver and a sprig of rosemary. Rub the lamb with olive oil and season well with salt and pepper.
Place the leg of lamb on the centre of your BBQ. Place a handful of your pre-soaked Hickory Wood Chips directly onto the coals.
Replace the BBQ lid and ensure the vents are open.
The lamb will be cooked when the internal temperature of the thickest part of the meat reaches 60⁰C (medium rare).