Name: Slow-cooked barbecued rosemary and garlic lamb
Prep time: 10 min
Cook time: 160 min
Total time: 170 min
Yield: 1
Ingredients: 1.5kg leg of lamb; 40.00 ml finely chopped fresh rosemary leaves; 2 garlic cloves, crushed; 40.00 ml white wine vinegar; 1 eschalot, finely chopped; 36.40 gm olive oil; Mixed salad, to serve

Slow-cooked barbecued rosemary and garlic lamb

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Prep Time:
10 minutes

Cook Time:
160 minutes

Total Time:
170 minutes

Indulge in succulent slow-cooked lamb leg for a festive feast.

Ingredients:

1.5kg leg of lamb
40.00 ml finely chopped fresh rosemary leaves
2 garlic cloves, crushed
40.00 ml white wine vinegar
1 eschalot, finely chopped
Mixed salad, to serve

Instructions:

With a small sharp knife, score the lamb. Transfer the lamb to a spacious glass or ceramic dish. Mix rosemary, garlic, vinegar, eschalot, and oil in a pitcher. Drizzle the mixture over the lamb to cover completely. Cover the dish and refrigerate for at least 4 hours, or ideally overnight.
Preheat the barbecue on high with the hood closed according to the note. Place the lamb in a large disposable foil baking tray and let it stand at room temperature for 15 minutes. Season the lamb, then reduce the temperature to medium-low.
Roast lamb over indirect heat for 2 1/2 to 3 hours until tender and pulling away from the bone. Rest covered in foil for 15 minutes before serving.
Slice the succulent lamb and plate alongside a refreshing salad.

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