Preparation time: 20 minutes
Cooking time: 20-35 minutes per 500g
1/3 cup fresh rosemary leaves, finely chopped
2 tsp sea salt flakes
2 garlic cloves, crushed
1/3 cup olive oil
1.5kg Lamb leg
4 red onions, halved with skin on
For the bean salad
2 x 240g cans cannellini beans, rinsed, drained
60g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
1/4 cup fresh lemon juice
extra 2 tbsp olive oil
salt and freshly ground black pepper
1. Preheat the barbecue with the lid closed. Place the rosemary, salt flakes and garlic in a small bowl, add half the oil and stir until well combined. Spread the Lamb evenly with the rosemary mixture.
2. Place the leg of Lamb directly on the barbecue grill plate. Turn the burners directly under the Lamb off. Close the barbecue lid and cook Lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done.
3. Place the onion and remaining oil in a small roasting pan. Place in the barbecue with the Lamb after the Lamb has had 30 minutes cooking time. Remove Lamb from barbecue, loosely cover with foil and rest Lamb for 15 minutes before serving.
4. While the Lamb is resting, place the beans, spinach, basil and lemon rind in a large bowl. Drizzle with lemon juice and the extra oil, and gently toss until just combined. Season with salt and pepper
Tips for barbecuing a Lamb roast - keep the heat in
Cooking a Lamb roast on a barbecue is one of the easiest ways there is to cook Lamb - but these tips will help you become an expert.
If roasting in a gas barbecue: Barbecue should be preheated with all burners on. When placing the meat on the barbecue, turn off the burners directly under the food, leaving the remaining burners to conduct and circulate the heat. For best result burners should be on high. Do not open the lid too often during the cooking time every time you open the hood you lose valuable heat.
If roasting in a kettle style barbecue:
Preheat according to the manufacturers manual. As a general rule, heap about 25 heat beads in rails on each side. Heat beads give off excellent heat and burn for longer than charcoal. The initial temperature will slowly drop allowing the heat to penetrate into the centre of the meat without overcooking the outside. If you do need to boost the temperature during cooking, add 6 to 10 heat beads each side at 1 hour intervals.
When is it ready?
For best results use a meat thermometer in the thickest part of the roast Lamb. Use the following as a guideline:
- 60°C for rare
- 65-70°C for medium
- 75°C for well done
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