Lamb can be enjoyed anytime of year and is so versatile. It can be cooked and enjoyed in so many different ways. When you have many people to feed this recipe is really quick and simple to prepare however, you will need to allow for the cooking time. One average size leg of lamb will feed up to eight people or enjoy the leftovers. I love to carve off a few slices of cold leftover lamb for a sandwich or a salad. Lamb is really quite popular and I’m sure this recipe will be too.
BBQ Leg of Lamb
Course: Blog, Meal, Meat, KetoCuisine: MediterraneanDifficulty: BeginnerServings
8
servingsPrep time
30
minutesCooking time
2
hoursCalories per serve
375
kcalWill feed up to 8 people.
Ingredients
3 Clove Garlic (chopped)
2 TSP Onion Powder
1 TBS Oregano
Zest of 1 Lemon
1 TBS Smoked Paprika
Salt & Pepper
Juice of 2 lemons
100mls E.V. Olive Oil
2.5 kg Leg of Lamb
Directions
- Mix all ingredients (except the lamb) together in a mixing bowl.
- Using a sharp knife, score the lamb leg not to deep only a few MM’s just through the fat layer
- Place the leg of lamb into a large bowl or dish pour half the marinade (reserve the rest for basting) over the leg and massage it in. Allow to marinate for 4 hours or overnight in the fridge.
- I used a Weber Family Q on the lowest temperature setting. Using their “Trivet” roasting method. Placing foil over the middle of the grill plate, cutting holes in the foil to allow the hot air to circulate. Then placing a rack over the foil, then placing the leg of lamb on the rack.
- Close the lid. Every 30 mins baste and turn leg over.
- After 2 hours use a temperature probe to check the internal temperature of the thickest part of the meat. If it is 55c – 60c take it off. Place in a clean oven tray cover with foil and allow to rest for 1 hour.
- When ready to serve. Turn BBQ on high. Roll the lamb across the hot grill to crisp up the outer fat layer until you have a nice colour.
Recipe Video
Notes
- I like to make the marinade on the spot so it tastes more alive.
- I marinated for 4 hours and it was fine. Overnight for 12 hours nice if you are looking for a deeper flavour. Personally I don’t like to over power the lamb too much.
- If cooking in the oven set your oven to 135c – 150c and cook for 4 – 5 hours depending on the size of the leg of lamb. Check it as you go using a thermometer into the thickest part of the leg. Remember to continue to baste.
- You can really brown up the leg by putting the leg into a hot skillet fry pan once cooked to colour and crisp the outside. Or if you have an above grill setting in your oven use that. Remember to rest the lamb before serving.
