Bbq Leg Of Lamb

If you are using a Weber Q barbecue set up your barbecue with a convection tray and trivet. Whisk together the oil lemon juice and garlic together with the remaining marinade ingredients.

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Using 2-3 pieces of string tie the rosemary branches to the meat.

Bbq leg of lamb. Unfurl the lamb cut away any excess sinew or fat and put the lamb in a large bowl. The larger surface area also allows you to pack in more flavour in the form of marinades or spice rubs. Using a sharp knife make slits across one surface of the lamb and insert the garlic slivers at regular intervals.

Equally your butcher will no doubt do a fine job of butterflying the leg of lamb. Barbecued Greek lamb with tzatziki. But the leg can also be cut into chops which are perfect for BBQing.

Spoon the mustard mixture over the lamb and massage to coat the meat in the marinade. 48 out of 5 star rating. Using a sharp knife cut 10 to 12 small slits into the flesh of the lamb.

Pour the marinade over the lamb and rub into the sufrace of the meat. Follow our step-by-step guide to butterflying a leg of lamb prepare with Greek flavours and roast or BBQ. Sprinkle over the salt and pepper then massage gently to coat evenly.

When cooked remove the lamb and allow to. In a small bowl combine the mustard oil garlic and thyme. Push a piece of garlic and a small sprig of rosemary into each slit.

The best way of cooking lamb leg is to butterfly the meat first so the bone is removed and it cooks more evenly. A leg of lamb is a big cut to cook on a barbecue but it does produce a real feast. This also means you can BBQ the leg of lamb over a high heat to char the outside whilst leaving the center pink bit like steak only a little longer.

Prepare the barbecue for indirect cooking over medium heat 190C to 230C. If using a gas barbecue you can use either a roasting wrack or place the lamb leg directly in the drip pan 03 Roast in the in-direct method for about 1 hour 45 minutes until the centre of the meat reaches 60C. Lamb leg chops have a portion of bone which keeps the meat nice and juicy and are great for eating with fingers straight off the grill.

This cut has a strong flavour and tastes great when served slightly pink.

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