Greek Style Roast Leg Of Lamb - Weber Family Built-in Q Premium 3600 Manual

Greek Style Roast Leg of Lamb

(Roast/ Indirect medium heat 200 to
230°C, with a convection tray and trivet)
Ingredients
1 leg of lamb, approximately 2kg
2 or 3 cloves of garlic, peeled and cut into
slivers
Sprigs of rosemary
½ a lemon
Salt
Freshly ground black pepper
Method
Set up the barbecue with a convection tray
and trivet.
Preheat the barbecue for roasting
(indirect heat), for 10 minutes with both
burners on high.
Using a sharp knife, make around 8 to
10 incisions in the skin all over the leg of
lamb. Place a small sliver of garlic and
a small sprig of rosemary into each one.
Squeeze the lemon and smear the juice
all over the skin. Season with salt and
pepper.
Once the barbecue has preheated, leave
the outside burner on high and turn the
inside burner to low. Place the lamb
onto the trivet and roast the lamb for
approximately 80 to 100 minutes to cook
to medium, depending on the thickness
(see note).
After cooking for 20 to 25 minutes, turn
the inside burner control off, leaving the
outside burner on high, continue cooking
for the remaining cooking time.
Once the lamb has cooked remove the
lamb from the barbecue and allow to rest
for 10 to 15 minutes before carving.
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
90mm thick, cook for 90 minutes.
17