Butterflied leg of lamb with garlic and rosemary rub
- Serves: 6-8
- Prep time: 60 mins
- Butterflied leg of lamb 2kg
- 8-10 cloves of crushed garlic
- Bunch of fresh rosemary
- 5 tablespoons of light olive oil
- Lots of sea salt
- Lots of coarsely ground pepper
Get the butterflied leg of lamb out of fridge half an hour before prep to get to room temp
Place the leg of lamb in a large vessel
Get a medium size bowl and throw in about 5 tablespoons of light olive oil
Throw into the bowl with the oil, the crushed garlic, rosemary, a generous bunch of sea salt and a heap of coarsely ground pepper
Mix the contents of the bowl thoroughly
Rub all the contents of the bowl thoroughly onto the butterflied leg of lamb, making sure it is totally covered, and then let it sit for half an hour with the vessel covered.
Get the barbeque grill fired up and turn on med to high heat
Throw the butterflied leg of lamb on to the grill for approx. 30 mins, turning every 5 minutes or so, and watching for flare-ups caused by dripping fat.
Close the grill lid at times to let that smoky flavour permeate the meat. Flare-ups may sometimes occur but they are no big deal as long as they are controlled, and the meat is moved to a position where the flare-up is reduced. Some char burns on the meat add to the flavour!
Remove from the grill, let sit for 5-10 mins on a wooden board
Once you notice the juices gathering around the meat, it is ready for cutting. Slice the meat to create a perfect loaf of meat ready for your guests to serve themselves from the board