Slow Roasted Leg Of Lamb Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Leg of lamb - 1 ½ kg / 3 pound | ||
| Garlic | 3 Clove (5gm) | |
| Fresh herb marinade | ||
| Rosemary | 4 Tablespoon, chopped | |
| Mint | 4 Tablespoon, chopped | |
| White wine vinegar1/2 cup / 125 milliliter / 4 fl ounce | ||
| Olive oil - 1/4 cup / 60 milliliter / 2 fluid ounce | ||
| Ground black pepper | 1 To taste | |
Directions
GETTING READY
1. Preheat covered barbecue to a medium heat.
MAKING
2. To make marinade, in a bowl mix rosemary, mint, vinegar, oil and black pepper to taste to combine.
3. in the surface of the lamb Cut several deep slits and fill each slit with a slice of garlic.
4. in a glass or ceramic dish place lamb, pour over with marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
5. on a wire rack set in a roasting tin place lamb and pour over marinade.
6. Place the roasting tin on rack in barbecue covering barbecue with lid and cook, basting occasionally, for 1 ½ -2 hours until lamb is tender.
7. With cover let it stand for 15 minutes before carving.
SERVING
8. Carve out the meat and serve with a garnish of greens or onion rings.
1. Preheat covered barbecue to a medium heat.
MAKING
2. To make marinade, in a bowl mix rosemary, mint, vinegar, oil and black pepper to taste to combine.
3. in the surface of the lamb Cut several deep slits and fill each slit with a slice of garlic.
4. in a glass or ceramic dish place lamb, pour over with marinade, turn to coat, cover and marinate in the refrigerator for 4 hours.
5. on a wire rack set in a roasting tin place lamb and pour over marinade.
6. Place the roasting tin on rack in barbecue covering barbecue with lid and cook, basting occasionally, for 1 ½ -2 hours until lamb is tender.
7. With cover let it stand for 15 minutes before carving.
SERVING
8. Carve out the meat and serve with a garnish of greens or onion rings.
Chef
