Roast Leg Of Lamb; Maple Roasted Pumpkin; Baked Jacket Potatoes - Weber GENESIS Manual

Roast leg of lamb

Roast/indirect medium heat 190 - 230°C
10 mins prep - 1.5 hours cook
Serves: 6
Ingredients
2 to 2.5 kg leg of lamb
3 garlic cloves, sliced length ways
Sprigs of rosemary
Juice of ½ a lemon
Salt
Freshly ground black pepper
Method
Preheat the barbecue for indirect cooking.
Using a sharp knife, cut 10 to 12 small slits into
the flesh of the lamb. Push a piece of garlic and a
small sprig of rosemary into each slit.
Squeeze the lemon over the lamb and season
with salt and pepper.
Once barbecue has preheated, turn burner 2 OFF
and turn burners 1 and 3 to TWO NOTCHES LESS
THAN HIGH (HIGH -2).
Place the leg of lamb in the centre of the grill
above the unlit burners. Close the lid and cook
for the estimated cooking time.
Remove the lamb from the barbecue and allow to
rest for 20 minutes.
Note: To estimate the cooking time, measure
the meat through its thickest part and cook for 1
minute per millimetre for medium. For example,
if the roast is 90 mm thick, cook for 90 minutes.

Maple roasted pumpkin

Roast/indirect medium heat 190 - 230°C
10 mins prep - 45 mins cook
Serves: 4
Ingredients
½ Japanese Pumpkin, sliced into serving sized wedges
1 tbsp olive oil
½ tsp salt
Freshly ground black pepper
¼ cup maple syrup
¼ cup flaked almonds
Method
Preheat the barbecue for indirect cooking.
While the barbecue is preheating, mix the olive
oil, salt, pepper and maple syrup together. Coat
the pumpkin pieces evenly with the mixture.
Once barbecue has preheated, turn burner 2 OFF
and turn burners 1 and 3 to TWO NOTCHES LESS
THAN HIGH (HIGH -2).
Place the pumpkin above the unlit burners,
making sure a gap is left around each piece to
allow the heat to circulate.
Cook for a further 30 minutes and then sprinkle
with the almond flakes.
Continue to cook for a further 15 minutes or until
the pumpkin is tender.

Baked jacket potatoes

Roast/indirect medium heat 190 - 230°C
10 mins prep - 60 mins cook
Serves: 8
Ingredients
8 white potatoes, medium sized
Olive oil
Salt
Freshly ground black pepper
Method
Unfold and fully open the expandable top cooking
grill.
Preheat the barbecue for indirect cooking.
While the barbecue is preheating, mix the olive
oil, salt and pepper together. Coat the potatoes
evenly with the mixture.
Once barbecue has preheated, turn burner 2 OFF
and turn burners 1 and 3 to TWO NOTCHES LESS
THAN HIGH (HIGH -2).
Place the potatoes on the expandable top cooking
grill above the unlit burners, making sure a
gap is left around each one to allow the heat to
circulate.
Cook for a further 45 to 60 minutes, until tender.
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