Tender lamb, marinated in garlic, rosemary and lemon with a hint of cinnamon, barbequed to perfection: crisp on the outside, pink and juicy on the inside.
1 1/2 kg butterflied lamb leg, most fat removed (leave a little so it doesn't dry out)
4 garlic cloves, peeled and roughly chopped
4 rosemary stalks
2 fresh bay leaves, finely sliced
1 tbsp oil
Zest of 1 lemon
Pinch of cinnamon
1 tbsp paprika
3 lemons, halved
Put all ingredients except lemons into a zip lock bag, zip and give a good rub around to make sure you have coated the lamb well. Pop into the fridge for 2 or more hours (overnight is fantastic if you are that organized). Remove lamb from fridge 30-45 minutes before you want to cook it – meat cooks more evenly when at room temperature. Heat BBQ to hot and place the lamb skin side down for 10 minutes - add the lemons to the bbq too, flesh side down. Turn and cook a further 5 minutes. Reduce the heat to med/low and cook for a further 10 minutes with the hood down (this gives a lovely med-rare lamb but if you like it cooked a little more, leave it on for an extra 5 minutes). Remove from the heat, cover lightly with foil and rest for 10 minutes. Cut lemons into quarters and serve on the side. Lovely with a salad, potatoes, crusty bread.
*If you don’t have a BBQ don’t despair! Just use a frypan for the high heat part of the cooking and the oven for the rest at 160°c.
*If you do have a BBQ but no hood, use a disposable oven roasting dish as a hood.
Why it's good for you
Big flavours, this bbq lamb is perfect for any day.
808kj (231.8cal); 10.49g total fat (4.57g saturated fat)