Succulent BBQ leg of lamb

Succulent BBQ leg of lamb


1 person made this

About this recipe: When BBQ lamb tastes this good, it's enough to get us outside to barbecue in the rain! This is a great recipe for achieving that lovely barbecued taste without having to cook the entire leg on the barbecue. Start the leg off in the oven then move outside to get that lovely char.

Serves: 8 

  • 2kg bone-in leg of lamb
  • 110ml olive oil
  • pepper, to taste
  • 1 teaspoon ground cumin
  • chopped fresh thyme, to taste
  • chopped fresh rosemary, to taste
  • chopped fresh tarragon, to taste
  • 1 tablespoon paprika
  • salt, to taste
  • 5 cloves garlic, minced
  • 2 tablespoons lemon juice

Prep:20min  ›  Cook:1hr  ›  Extra time:30min marinating  ›  Ready in:1hr50min 

  1. Prepare the leg of lamb by scoring the top side of the joint. Combine the oil, pepper, cumin, thyme, rosemary, tarragon and paprika in a bowl then rub generously all over the lamb. Allow to marinate for 3 hours in the fridge (optional) or if you are short on time at least 30 minutes.
  2. Preheat the oven to 180 C / Gas 4.
  3. Before cooking, allow the lamb to come up to room temperature. Rub the lamb with salt, garlic and lemon juice and place on a roasting rack. Cover with aluminium foil.
  4. Roast in the preheated oven for for 1 hour and 15 minutes before the time is up preheat the barbecue to a medium heat. Remove the foil, grease the barbecue grill then lay the lamb on top and close the lid.
  5. Barbecue the lamb, covered, for 20 to 30 minutes. Baste and turn the leg every 15 minutes. Continue to cook in increments of 15 minutes until desired colour of pink inside is achieved.
  6. Remove from the barbecue, cover with aluminium foil, and allow to rest for 10 to 15 minutes before carving and serving.

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