Barbecued Rosemary Lamb Recipe
Ingredients
| Boned leg of lamb - 1, weighing 1.25 kg (2 1/2 lb) | ||
| Cider Marinade - 1 quantity | ||
| Small bunch rosemary | ||
Directions
MAKING
1) On a board, flatten the lamb skin side down and cut through its thickest parts, without piercing the skin, and separate gently.
2) Transfer to a roasting tin.
3) Pour in the marinade and turn the meat over and coat well.
4) Place a lid over the tin and chill overnight or for 8 hours. Turn occasionally.
5) Add the rosemary over the hot coals.
6) Arrange the lamb on the metal grid and cook on each side for 10-15 minutes.
7) Use the marinade and baste frequently till the meat is cooked tender.
SERVING
8) Cut Barbecued Rosemary Lamb into thick slices.
9) Serve with a side of mashed potatoes.
1) On a board, flatten the lamb skin side down and cut through its thickest parts, without piercing the skin, and separate gently.
2) Transfer to a roasting tin.
3) Pour in the marinade and turn the meat over and coat well.
4) Place a lid over the tin and chill overnight or for 8 hours. Turn occasionally.
5) Add the rosemary over the hot coals.
6) Arrange the lamb on the metal grid and cook on each side for 10-15 minutes.
7) Use the marinade and baste frequently till the meat is cooked tender.
SERVING
8) Cut Barbecued Rosemary Lamb into thick slices.
9) Serve with a side of mashed potatoes.
Chef
