Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
Roasted Leg Of Lamb
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Ingredients
- 1 x 2 to 2.5 kg leg of lamb
- 3 garlic cloves, sliced
- Fresh rosemary sprigs
- ½ lemon
- Sea salt
- Freshly ground black pepper
Method
1
2
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.
3
Squeeze the lemon juice all over the lamb. Season with salt and pepper.
4
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 90mm thick, cook for 90 minutes.
5
Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
6
Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.
Red Meat Doneness Temperatures
Rare: 49°C
Medium Rare: 54°C
Medium: 60°C
Medium Well: 66°C
Well Done: 68°C