Preparation 10 minutes. Marinate one to two hours. Cook for 90 mins+
Roasting a leg of lamb on the barbecue is easy if you take care to cook with indirect heat - otherwise you'll end up with a horribly burned piece of meat. Placing a chunk of smoking wood on the grill adds a delicate smoked flavour.
- 1 leg of lamb, approx 2 kg
- Lots of fresh herbs. I used mint, marjoram, thyme, sage, greek basil and rosemary from the garden.
- 4 cloves of garlic
- 150 to 200ml of olive oil
- Black pepper
Marinating the lamb:
- Remove the lamb from packaging, wash with cold water and pat dry with kitchen towel.
- Prick the lamb all over with a sharp knife or fork to allow the marinade to penetrate the meat.
- After removing any woody stalks, place the herbs in a blender (I use a KitchenAid Artisan blender) along with the garlic, olive oil and a generous amount of freshly ground black pepper. Blend thoroughly.
- Place the lamb in a ziplock bag. Add the marinade and squeeze out most of the air from the bag before zipping shut.
- Massage the marinade into the lamb and leave to stand at room temperature for one to two hours, turning and massaging periodically.
Cooking the lamb:
- Preheat the barbecue with burners on full and the lid closed for five minutes. If you have a searing burner turn that on full and leave the other burners on low.
- Place the lamb on the grill for 2 minutes. It will spit and flame but don't worry. Turn it over and sear for another 2 minutes. You want a certain amount of blackening to happen.
- Now take the lamb and position it over an oven tray full of boiling water. This keeps the air inside of the barbecue moist and also protects the meat from direct heat and flare ups. I placed my lamb on the cooling shelf - if youdon't have one you can put an oven rack directly over the oven pan.
- Place a chunk of hickory or other smoking wood on the grill over a lit burner.
- Close the barbecue lid and adjust the burners to maintain a temperature of between 160C and 180C. Try to keep the burner under the wood high so that it smokes nicely with the other burners turned lower.
- After an hour or so baste the meat with the remaining marinade and top up the oven tray with boiling water.
- After 90 minutes test the internal temperature of the lamb using a meat thermometer. It should be about 77C for medium up to 82C for well done.
- When the lamb is cooked to your taste turn off the burners with the lid closed and let the lamb rest for 15 to 30 minutes before serving.
The photo below shows the lamb sitting above the water tray after initial searing. Note the chunk of smoking wood.
The photo below shows the lamb after roasting and resting. If you look to the bottom left of the sliced area you can see a red smoke line.