Channel: DJ BBQ

Category: Howto & Style

Tags: barbequelovelambjamieoliverfoodbbqtry lamblambrecipesbbqseasonmeatlambtryitloveitlovelampdj bbqgrill

Description: djbbq.com Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat. Marinade Fresh rosemary (Pull the sprigs off the stem) Fresh thyme 1 whole garlic bulb (crushed or chopped) Sea salt Freshly cracked Pepper 250ml olive oil 125ml red wine vinegar Zest of 1 lemon Butterflied Leg of lamb 2kg – serves 6 to 8 people Herb Wand Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush Process Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting. Set your BBQ for Half and Half technique. Get the lamb out of the fridge about an hour before grilling. Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.) Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time. Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.) You don’t want lamb as rare as beef, so we recommend the following temps Medium 55°C Medium Well 60°C Well Done 65°C Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp. Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve Subscribe to my channel: youtube.com/user/raduk8 Got something you want me to try? Tell me below. Why not follow me Facebook: goo.gl/PJZq1R Twitter: twitter.com/DJ_BBQ Instagram: instagram.com/djbbq