Seasoned BBQ Roasted Lamb

 

 

In collaboration with The Sisters Wine – I’ve put together a Christmas menu that reflects everything that is great about a kiwi Christmas – friends, food, fun, sun! And let’s be honest, it wouldn’t be a kiwi Christmas or summer event without the BBQ involved.

This lamb recipe can be used on any cut (yes, even chops) and can be cooked in a pan, on the BBQ and in the oven!

BBQ Roasted Lamb  Wet Rub: 
1 tablespoon of rosemary (fresh or dried) 
1 teaspoon of ground cumin 
1 tablespoon of thyme (fresh or dried) 
1 tablespoon of mint (fresh or dried) 
¼ cup of lemon juice Salt and Pepper 
1 tablespoon of olive oil 

Method: 
Mix all of the herbs together and drizzle the olive oil over the meat. 
Rub the mix you’ve just created all over the top of your lamb cut of choice (I used a butterflied lamb leg) Pour over lemon juice – cover and let the meat sit in the fridge overnight.

To Cook:
Place the meat – rub side down on the BBQ and sear – flip and do the other side. Close the BBQ lid and leave on the BBQ until cooked – alternatively take off the BBQ and put the lamb in the oven at 180 degrees until cooked. (If putting in the oven, ensure you put half a cup of water in the base of the cooking dish and cover with foil if its a large cut of meat) 

Please note: Lamb cooking time varies. Including BBQ, ours cooked for just under two hours.


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