A lamb roast with our favourite Greek flavours in every bite. Studding a leg of lamb with slivers of garlic helps to infuse garlic flavours throughout the meat. The addition of our Weber Greek Seasoning creates a delicious exterior on the barbecue roasted lamb.
PEOPLE: SERVES 6
PREP TIME: 10 MIN.
BARBECUE TIME: 1:30 H
RESTING TIME: 15 MIN.
THE INGREDIENTS
2.5 kilograms leg of lamb (bone-in)
2 cloves garlic, peeled and sliced into thin batons/ slivers
4 teaspoons extra-virgin olive oil
4 teaspoons Weber Greek Seasoning
Weber Toasted Pistachio and Mint Salsa Verde (optional)
INSTRUCTIONS
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
Using a small sharp knife, make incisions all over the leg of lamb, approximately 2cm deep. Insert a small sliver of garlic into each incision. Lightly coat the leg of lamb all over with olive oil and season with Weber Greek Seasoning.
To estimate the cooking time, measure the leg of lamb through its thickest part and cook for 1 minute per millimetre for medium doneness. For example if the roast is 90mm thick, cook for 90 minutes.
Once the barbecue has preheated, roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it has almost reached the desired internal temperature (see tip 2).
Once the lamb has cooked, remove it from the barbecue and leave it to rest for at least 15 minutes. Carve the leg of lamb and serve. This roast is terrific served with our Toasted Pistachio and Mint Salsa Verde.
Tip 1
To calculate the cooking times for any roasts (without a cavity, i.e not poultry), measure the thickness and calculate 1 minute per millimetre. For example; if the lamb roast is 90mm thick, cook it for 90 minutes for medium doneness.
Tip 2:
Red Meat Doneness Temperatures: (Always keep in mind that the internal temperature of the roast will continue to rise 3 to 6C while it’s resting.)
Rare: 49°C Medium Rare: 54°C Medium: 60°C Medium Well: 66°C Well Done: 68°C
To find more recipes like this, head to weber.com