Lamb and Easter go hand-in-glove and there’s something beautifully fresh and delicious about this roasted leg of lamb with fresh herbs, garlic and a spot of mustard.
Set your BBQ up for an indirect roast between 180 and 200c, put the lid on and be sure to have the vents full over on a kettle style BBQ. This recipe calls for a little wood smoke but if you want it smoke free then just leave the chips off; it’s your lamb you can cook it how you like. The marinade can be made the night before and left on the lamb overnight to infuse, but it’s important to remove the lamb from the fridge a good hour before putting in on the BBQ to allow it to come up to room temp as it will cooker quicker and more evenly.
- 1 x 2.5kg leg of lamb (on the bone or boneless)
- 1 pkt fresh rosemary, leaves picked and roughly chopped
- 1 pkt fresh mint, leaves picked and roughly chopped
- 6 cloves garlic, peeled and roughly chopped
- 2 tbsp wholegrain or Dijon mustard
- juice and zest of a lemon
- 3 tbsp rapeseed oil
- 1 tbsp Maldon sea salt flakes
- 1 tsp freshly cracked black pepper
- Whiskey wood chips, soaked in water for 20 mins (optional)
- Digital temperature probe
- Mix all of the marinade ingredients together to form a paste and apply evenly to the lamb. Put the lamb in a large seal-able food bag or covered in an oven dish and return to the fridge overnight, or at least 2-3 hours.
- Remove the lamb from the fridge.
- Setup and preheat your BBQ for an indirect roasting heat of between 180 and 200c.
- Place the leg of lamb on the cooking grate over the area of indirect heat and close the lid. Roast for 25 minutes for 500g for pink, or until the internal temperature at the thickest part reaches 62c. When the lamb reaches this temperature remove from the BBQ and allow to rest for 30-45 mins on a warm serving plate, covered with a sheet of foil and a few clean thick t-towels.
- Slice and serve with a selection of fresh spring veg and some new potatoes.