Deboned leg of lamb with herb rub

Deboned leg of lamb with herb rub

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  • 6
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes, plus marinating time
  • 45 minutes
  • Altydgedacht Shiraz 2009


  • 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

Cooking Instructions

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.

David Grier Recipe by: David Grier
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