Slow Roasted Leg of Lamb Recipe
Ingredients
| 1.5 kg / 3 lb leg of lamb | ||
| Garlic | 3 Clove (5gm), thinly sliced | |
| FRESH HERB MARINADE | ||
| Rosemary | 4 Tablespoon, chopped | |
| Mint | 4 Tablespoon, chopped | |
| 1/2 cup / 125 mL / 4 fl oz white wine vinegar | ||
| 1/4 cup / 60 mL / 2 fl oz olive oil | ||
| black pepper | 1 | |
Directions
1. To make marinade, place rosemary, mint, vinegar, oil and black pepper to taste in a bowl and mix to combine.
2. Cut several deep slits in the surface of the lamb. Fill each slit with a slice of garlic. Place lamb in a glass or ceramic dish, pour over marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
3. Preheat covered barbecue to a medium heat. Place lamb on a wire rack set in a roasting tin and pour over marinade. Place roasting tin on rack in barbecue, cover barbecue with lid and cook, basting occasionally, for 1 1/2-2 hours or until lamb is tender. Cover and stand for 15 minutes before carving.
2. Cut several deep slits in the surface of the lamb. Fill each slit with a slice of garlic. Place lamb in a glass or ceramic dish, pour over marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
3. Preheat covered barbecue to a medium heat. Place lamb on a wire rack set in a roasting tin and pour over marinade. Place roasting tin on rack in barbecue, cover barbecue with lid and cook, basting occasionally, for 1 1/2-2 hours or until lamb is tender. Cover and stand for 15 minutes before carving.
Chef
