4670 share their delicious barbecue lamb recipe.
- Olive oil
- 2 lemons zes and juice
- 2 tsp crushed garlic
- 2 tsp crushed ginger
- Fresh Rosemary and mint.
- Salt and pepper.
Marinade your de-boned leg of lamb overnight.
Start heat beads and charcoal in chimney and wait until red hot. In a Weber Kettle place your charcoal baskets in the centre, fill with lit charcoal.
With lid off and all vents open, place lamb skin side down directly above charcoal and cook for 10 minutes.
Turn lamb, and place again directly over charcoal. put lid on and close all bottom vents.
Cook for 25 minutes then rest for 20 minutes
NOTE: Due to the unevenness of the lamb leg, you will have from well done to medum rare.