There’s no better Australian dish than BBQ Lamb. This delicious garlic and rosemary infused lamb is awesome if you have a crowd to feed. Best served with a salad and rice for easy entertaining.
Tip
Resting the meat is an important step to achieving tender juicy slices.
Ingredients
- 1 leg of lamb
- 6 garlic cloves
- 6 rosemary sprigs
- Olive oil to coat
- Freshly ground salt and pepper
Method
1. Take the lamb out of the fridge and set aside until it reaches room temperature. Preheat BBQ.
2. Using a knife, poke slices of garlic into the meat.
3. Strip the rosemary leaves off and add them to a mortar and pestle with a pinch of salt, pepper and a couple of tablespoons of olive oil. Grind together and bash until the rosemary is bruised. Massage this mixture into the lamb.
4. Rub some oil over the BBQ grill to stop the lamb sticking and roast for 1½ hours.
5. Cover with foil and let the meat rest for 10 mins so it can reabsorb its own juices.
6. Slice and serve!
