1 With a sharp knife – cut a diamond pattern in the top of the lamb. In a small bowl, mix all the marinade ingredients together including mint for zing, garlic for punch, honey for sweetness and lemon for kick.
Mint and garlic slow cooked BBQ leg of lamb
Ingredients
6
servings
-
- 1
-
For the marinade
- 2
- 15 g
- 1
- 2 tbsp
- 3 tbsp
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Preparation
2 Place the lamb in a large dish, pour the marinade over the surface of the lamb and rub into the cuts, turn over the lamb and spoon the marinade over the base. Season both sides and place back in the dish. Cover with cling film. Leave to marinade for 2 hours or overnight.
3 Preheat the oven at 140ºC, 120ºC fan, gas 1. Put the lamb in a roasting tin with a roasting trivet (See Cook's Note). Pour just-boiled water into the roasting tin so that it comes about 1.5cm up the sides of the pan - ensuring it doesn't touch the meat. Cover the lamb with foil - extend the foil so the whole tin is also covered tightly with foil.
4 Cook in the oven for 4 hours. Prepare a lidded barbecue for ‘indirect cooking'; light the coals, once completely white, using tongs, move to one side of the barbecue. Place a foil drip tray on the now empty opposite side. Place the grill on top. Remove the lamb from the roasting trivet but keep it covered with foil. Place the lamb on the barbecue grill (on the side where the drip tray sits underneath) and cook for 1 hour with the lid closed. Turn the joint 180 degrees halfway through to aid even cooking (you may also need to add a few more coals after 30 min).
7 Once the joint has had the hour on the barbecue, to brown the surface further, remove the drip tray and spread out the coals a little. Remove the foil from the lamb and cook, without the lid, for 5-7 minutes, turning until browned to your liking. Allow to rest for 10 mins before serving alongside salad, crusty bread, corn on the cob or potato salad.
