Probably the most cooked joint of meat on the bbq these days. I can see why as it's pretty fail-safe, provided the temperature is correct and constant. I like to see the meat very slightly undercooked, slightly pink
- 1 kg leg of British lamb, boned and opened out flat
- 3 tbsp mint sauce
- 3 tbsp mint jelly
- 3 tbsp English mustard
- 1 tbsp olive oil
- 2 tbsp chopped rosemary
- salt and freshly ground black pepper
- 2 cloves smoked garlic, crushed
- Place all the ingredients together into a large bowl, mix well.
- Add the opened leg of lamb and coat well in the mix.
- Cover and leave for 2 hours minimum probably best overnight in the fridge.
- Before you start, place a tray underneath the part of the bbq where you will cook the lamb. Actually, under the bars, this will catch all the juices.
- Next, preheat the bbq to 160C 325F.
- For this recipe, you need to set the bbq to the indirect cooking method, that means, heat at the front or rear of the bbq, place the food on the side where there is no heat, put down the lid and leave. It's a simple as that, apart from the occasional basting.
- Place the lamb on the bar, shut the lid and cook for 2hours 15 minutes; this will leave the lamb beautifully pink. If you prefer your meat slightly more cooked, then allow a further 30 minutes.
- Baste every 20 minutes with any marinade leftover, and turn it over 2-3 times over the cooking period.
- Once cooked, remove from the bbq, place into a tray, cover and keep warm. Leave to rest for 15 minutes.
- Slice and serve in pitta bread with extra mint sauce or jelly.
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