Method

You will need about a 1.5 to 2.0kg leg of Lamb

I would never say leave your BBQ and do something else but this recipe is as close to doing that as you can as there is no mess as the burners are on a low to med setting, so it's almost a "leave and see".

I made up a rack for this but you can buy one from most BBQ retailers.

First you need to butterfly the lamb which means making it into a flat steak. If you are not sure how to do this ask your Butcher to do it for you. (I have also explained how to do this in my book).

Then score the Lamb skin side up with a knife quite shallow and do the same to the other side. Next mix together the Olive Oil, about 3-4 tablespoons or 4 "Glugs" and shred the Rosemary about two tablespoons worth into the oil. Next crush two or three cloves of Garlic and add, a squeeze of lemon, 3 tablespoons of white wine, a teaspoon of salt and the same of cracked pepper. Place the Lamb in a bag, add the marinade and massage the mix for about 30 seconds. Place in the fridge for at least an hour, or if you have time overnight.

Heat the BBQ grill on high for 10mins and turn to low to medium, place the lamb in its rack and onto the grill, add a drizzle of oil over the lamb and leave to cook for 30mins, turn over and cook for the same time on the other side. DONT be tempted to increase the heat as this is a slow cooking method!

When it's about ready and its firm but springy take it off the grill, cover and rest for about 5-10 mins, slice it and serve with your favourite roasted veggies, salad or pasta.

Fantastico…………………………….!

Don't forget to turn your BBQ off!

Ross Y

©Ross Yarranton