Garlic and rosemary are two wonderful ingredients to pair with lamb and they allow the gentle flavours of the lamb to maintain the spotlight.
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6 cloves garlic, minced
4 tablespoons chopped fresh rosemary
chopped fresh thyme, to taste
2 tablespoons lemon juice
salt and pepper, to taste
2.5kg boneless leg of lamb, butterflied
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a bowl, combine all of the ingredients, except the lamb, then rub the lamb generously with the mixture then allow to marinate for at least 3 hours. Remove the lamb from the fridge at least 30 minutes prior to cooking to bring it up to room temperature.
Preheat the barbecue to a low-medium heat. Grease the grill then lay the lamb on top. Cook evenly for 50 to 60 minutes, turning often. The lamb will be cooked fairly rare with the time stated. Allow to cook a little longer if you like lamb a little more well done and check often to ensure that the lamb does not overcook.
Remove the lamb from the barbecue and cover in aluminium foil. Allow to rest for 10 to 15 minutes before serving.