Deboned leg of lamb with herb rub
| Recipe By: | David Grier |
| Serves: | 6 |
| Cooking Time: | 45 minutes |
| Serving Suggestion: | Serve with baked potatoes and whole roast garlic. |
| Prep Time: | 15 minutes |
Ingredients
- 1 kg deboned leg of lamb
- fresh rosemary
- 50 g fresh thyme, chopped
- 1 Tbsp coarse salt
- 3 cloves garlic, crushed
- 4 Tbsp black peppercorns, crushed
- 2 Tbsp lemon juice (about 3 small lemons)
- 24 black olives, crushed
- 6 Tbsp olive oil, to drizzle
- 8 sundried tomatoes in olive oil, chopped
- 1 onion, grated
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Cooking Instructions
- To make the rub, mix together all of the ingredients except for the lamb.
- Pat half of the rub onto the leg of lamb and set aside for 1 hour.
- Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds).
- Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes.
- Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done.
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