Garlic and rosemary BBQ lamb recipe
- 1 leg of lamb, butterflied (you can ask your butcher to butterfly it when you buy it)
- 6 garlic cloves
- 6 rosemary sprigs
- Olive oil to coat
- Freshly ground salt and pepper
Take the lamb out of the fridge and set aside until it reaches room temperature. Preheat BBQ grill.
Using a knife, poke slices of garlic into the meat.
Strip the rosemary leaves off and add them to a mortar and pestle with a pinch of salt, pepper and a couple of tablespoons of olive oil. Grind together and bash until the rosemary is bruised. Massage this mixture into the lamb on both sides.
Rub some oil over the BBQ grill to stop the lamb sticking and cook on each side for approximately 5 minutes for medium rare, or 7 minutes for well done meat.
Cover with foil and let the meat rest for 10 mins so it can reabsorb its own juices.
Slice and serve!
- This is an incredibly fast way to get lamb on the table when you don't have much time.
- If some members of your family like medium/rare meat and others prefer well-done, simply separate the butterfly pieces and leave one sizzling on the barbie for longer.
- Remember! Resting the meat is an important step to achieving tender juicy slices.
- This recipe is perfect to make on balmy summer nights as you get to cook outside instead of in a hot kitchen (I also like to eat alfresco with my family on these nights too!)
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.