Slow-roasted barbeque-infused lamb
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Maranda Engelbrecht
- Easy
- Carb Conscious Dairy free
- 15 minutes
- 1½ hours, plus 20 minutes to rest
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 4 T extra virgin olive oil
- 1.5kg–2kg leg of lamb
- Maldon salt, to taste
- Freshly ground black pepper, to taste
- 30 g thyme
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.
Comments