Probably the most cooked joint of meat on the bar bq these days. I can see why as its pretty fail safe, provided the temperature is correct and constant. I like to see the meat very slightly undercooked, slightly pink
- 1 x 1 kg leg of British lamb, boned and opened out flat
- 3 tbsp mint sauce
- 3 tbsp mint jelly
- 3 tbsp English mustard
- 1 tbsp olive oil
- 2 tbsp chopped rosemary
- salt and pepper
- 2 cloves smoked garlic, crushed
- Place all the ingredients together into a large bowl, mix well.
- Add the opened leg of lamb and coat well in the mix.
- Cover and leave for 2 hours minimum probably bet overnight in the fridge.
- Before you start, place a tray underneath the part of the bar b where you are going to cook the lamb. Actually under the bars, this will catch all the juices.
- Next pre heat the bar b q to 160°C 325°F.
- For this recipe you need to set the bar b que to indirect cooking method, that means, heat at the front or rear of the bar bq, then place the food on the side where there is no heat, put down the lid and leave, it's a simple as that, apart from the occasional basting.
- Place the lamb on the bar, shut the lid and cook for 2hours 15 minutes, this will leave the lamb beautifully pink. If you prefer your meat slightly more cooked than allow a further 30 minutes.
- Baste every 20 minutes with any marinade left over, and turn over 2-3 times over the cooking period.
- Once cooked remove from the bar b q, place into a tray, over and keep warm. Leave to rest for 15 minutes.
- Slice and serve in pitta bread with extra mint sauce or jelly.