BBQ Leg of Lamb With Rosemary and Garlic

1. 1

   Bone, and open out the leg of lamb, trying to create a piece of meat of even thickness.

2. 2

   Roll the meat lightly in the sea salt, garlic and rosemary.

3. 3

   Place it in a baking tray in the centre of a large piece of tin foil.

4. 4

   Fold up the sides of the tin foil, to create a watertight package.

5. 5

   Throw in any remaining piece of garlic and rosemary.

6. 6

   Pour the olive oil and red wine over the lamb, and then fold up the tin foil, creating a parcel.

7. 7

   Cook in a low oven (100 deg C/ 210 deg F) for 3 to 4 hours.

8. 8

   Drain off the juice and reserve for gravy.

9. 9

   The Lamb can either be cooked straight away on the BBQ, or wrapped in tin foil for use later.

10. 10

    An alternative is to grill/broil it, browning the outside before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.