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Barbecued olive and marjoram lamb
Barbecued olive and marjoram lamb
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Barbecue lamb for juicy, succulent results - crispy outside, tender inside.
Ingredients:
  • 2 (about 1.2kg each) easy-carve lamb legs, string removed
  • 200g mixed pitted marinated olives, coarsely chopped
  • 100g marinated feta, cubed, drained, halved
  • 62.50 ml coarsely chopped fresh continental parsley
  • 20.00 ml fresh marjoram, coarsely chopped
  • 20.00 ml finely grated lemon rind
  • Salt & freshly ground black pepper
  • 185ml (3/4 cup) dry white wine
  • 6 (about 1.5kg) sebago potatoes, peeled, coarsely chopped
  • 1/2 (about 700g) cauliflower, cut into florets
  • 250ml (1 cup) thickened cream
  • 70g (1 cup) shredded parmesan
  • 25g butter
Instructions:
  • Preheat a barbecue to 180-190C. Lay 1 lamb leg flat. Make a deep cut where the bone was removed without cutting all the way through. Mix olives, feta, parsley, marjoram, and lemon rind. Spread half on the lamb. Fold to seal filling. Tie with kitchen string at 2cm intervals. Season with salt and pepper. Repeat with the other lamb leg and filling.
  • Sear lamb on hot barbecue for 5 minutes until evenly browned. Then move it to a foil tray and roast on the closed barbecue for 1 1/4 hours for medium doneness or to your preferred level of doneness.
  • Prepare the cauliflower mash: Boil a large saucepan of water. Add the potato and cauliflower and cook until tender, about 10 minutes. Drain and return to the pan. Mash the potato and cauliflower until nearly smooth. Heat on low, then add cream, parmesan, and butter. Stir for 2-3 minutes until butter melts and mixture is well combined. Remove from heat, season with salt and pepper to taste.
  • Place the succulent lamb on a plate. Gently cover it with foil and let it rest for 10 minutes.
  • Combine wine with juices in foil tray, stirring to blend. Transfer mixture to a saucepan and bring to a boil over high heat. Cook, stirring constantly, for 3-4 minutes until reduced by half.
  • Cut the lamb against the grain, arrange on plates, and generously drizzle with wine gravy. Enjoy with creamy mashed potatoes.

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