Name: Barbecued lamb with fresh herbs
Prep time: 330 min
Cook time: 35 min
Total time: 365 min
Yield: 1
Ingredients: 3 garlic cloves, crushed; 62.50 ml rosemary leaves, finely chopped; 82.50 ml oregano leaves, finely chopped; 2 x 1.2kg boned lamb legs; 56.88 gm olive oil; 65.63 gm lemon juice

Barbecued lamb with fresh herbs

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Prep Time:
330 minutes

Cook Time:
35 minutes

Total Time:
365 minutes

Spiced BBQ lamb bursting with flavor.

Ingredients:

62.50 ml rosemary leaves, finely chopped
82.50 ml oregano leaves, finely chopped
2 x 1.2kg boned lamb legs
56.88 gm olive oil
65.63 gm lemon juice

Instructions:

Combine garlic, rosemary, oregano, and pepper in a small bowl and mix well. Butterfly the lamb legs open flat with a sharp knife. Even out the thickness by gently pounding the thicker parts with a meat mallet. Rub the herb mixture over both sides of the lamb legs and place them in a large shallow ceramic dish.
Whisk together oil and lemon juice, then drizzle over the lamb, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Let the lamb sit at room temperature for 1 hour before cooking.
Preheat a greased barbecue plate over high heat. Season lamb with salt and pepper and place it skin-side down on the plate. Cook for 3 minutes on each side to seal. Cover the barbecue and reduce heat to medium. Continue cooking the lamb for 15 minutes on each side for medium, basting with marinade occasionally. Remove the lamb to a plate, cover it with foil, and let it rest for 15 minutes before slicing and arranging on a serving plate. Serve and enjoy.

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