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Deboned leg of lamb with herb rub

Deboned leg of lamb with herb rub

45 minutes

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Deboned leg of lamb with herb rub

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus marinating time

Cooking Time 45 minutes

Ingredients

1.5-2 kg deboned leg of lamb

For the rub, mix:

1 T fresh rosemary chopped
1 T fresh thyme chopped
1 T coarse salt
1 T garlic crushed
1 t black peppercorns crushed
2 T lemon juice
12 black olives, chopped
2 T olive oil
8 sundried tomatoes in olive oil, chopped
1/2 onion, grated

Method

Pat half 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.

Cook's note: Serve with baked potatoes and whole roast garlic.