Barbecued Leg of Lamb with Rosemary and Garlic
- 1 small tunnel-boned leg of lamb
- ½ cup of olive oil
- Juice of a lemon
- 4 sprigs of Rosemary, leaves stripped from stem
- 4 large cloves of garlic salt freshly ground black pepper
Mix the olive oil, lemon juice, salt, pepper and rosemary in a bowl. Peel the garlic and cut the cloves into slivers. Pierce the meat several times with a sharp knife and insert the garlic slivers into the holes. Put the meat into a non-reactive dish and pour the olive oil mixture over it. Marinate for ½ a day turning several times making sure the meat is evenly coated with the marinade.
Pre-heat the BBQ and place the meat on the hot surface. Turn regularly and brush with excess marinade each time. The cooking time will depend on the size of the leg of lamb but no less than 30 minutes as you want it pink on the inside. After cooking, cover with a sheet of aluminium foil and let it rest for no less than 15 minutes.
Suggested wines to compliment this recipe
Ata Rangi Celebre 2004
Tom 2002 Church Road
Glazebrook Hawkes Bay Merlot/Cabernet 2004
Gladstone Vineyard 2005
Southbank Estate 2005
Bourgogne - Cotes de Nuits 2004