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