BBQ Leg of Lamb
marinade about to get blitzed
The awesome combo of a charred, rich, sticky, morish bark on the lamb with the beautifully slow cooked, succulent meat on the inside. The trick to this recipe is building up a good two zone fire in your grill. Hot sear on one side then moving over to cook through on the other.
Serves 6-8
INGREDIENTS
One leg of lamb - approx 4kg
10g Malden sea salt
4–5 anchovies in oil from a jar
1 clove garlic, peeled
2 tbsp Dijon mustard
juice of 1 lemon
bunch of rosemary
25ml olive oil
freshly ground black pepper
push the marinade deep into the slashes you have made
METHOD
Put everything apart from the lamb in a food processor and blitz to a rough paste.
Add more oil if too thick
Slash the leg of lamb in several places
Put the leg in a tray and massage liberally all over with half the wet rub - getting into all the deep slashes
Set your BBQ up with a 2-zone fire (p.00)
Place the lamb on the hot side of the grill turning every 2-3 minutes until seared and brown all over. Approx 15 mins total
Now move the lamb over to the indirect, cooler side of your BBQ to cook through.