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Roast Leg of Lamb
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Weberholics
Roast Leg of Lamb
Prep Time
20 Minutes
Cook Time
1 hours 30 minutes
Total Time
1 hour 50 minutes
Servings
6
Difficulty
Easy
Ideal for
Charcoal
Ingredients
2 to 2.5kg leg of lamb
Sprigs of rosemary
Juice of 1/2 a lemon
3 Garlic cloves, sliced length ways
Olive Oil
Salt
Freshly ground black pepper
Method
Step
1
Preheat the barbecue for indirect cooking. While the barbecue is preheating, remove the lamb from the fridge. Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
Step
2
In a small bowl mix the lemon juice, olive oil, salt and pepper. Using a pastry brush, coat the lamb with the olive oil mixture.
Step
3
Once the barbecue is preheated, turn the center burner off and the outside burners to medium.
Step
4
Place the leg of lamb on the center of the grill. Close the lid and cook for 1 ¼ -1 ½ hours to cook to medium, depending on the thickness of the meat.
Step
5
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90 mm thick, cook for 90 minutes.
Step
6
Red Meat Doneness Temperatures: Rare: 49°C Medium Rare: 54°C Medium: 60°C Medium Well: 66°C Well Done: 68°C
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