Slow-roasted barbeque-infused lamb
| Recipe By: | Maranda Engelbrecht |
| Cooking Time: | 1½ hours, plus 20 minutes to rest |
| Prep Time: | 15 minutes |
Ingredients
- 30 g thyme
- Freshly ground black pepper, to taste
- Maldon salt, to taste
- 1.5 - 2 kg leg of lamb
- 4 tbsp extra virgin olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Rub olive oil all over the lamb and then season with salt and pepper. Top with thyme and drizzle lemon juice over, then cover tightly with a lid.
- Roast for 20 minutes per 500g for rare-cooked meat, 30 minutes for medium-cooked meat and 40 minutes for well-done meat.
- Remove and place on a hot grid over warm coals to crisp.
- Place the lemon peel on top, then remove the lamb from the grill and allow it to rest for 20 minutes before carving.
- Decant the fat from the pan juices, keeping the reserved juice warm to serve on the side.
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