Recipes

Courtesy of Well Hung Meat, they recommend butterflying a leg of lamb, then basting it in a herby marinade while it cooks on the barbecue. The marinade forms a deeply-flavoured crust on the outside while keeping the meat juicy and pink on the inside.

Serves 6

    2.5kg leg of lamb
   
For the Marinade

    1 tbsp rosemary
    1 tbsp parsley
    1 tbsp dried onion
    1 tbsp marjoram
    1 large bay leaf
    2 cloves garlic
    1/4 tsp ground ginger
    1 tsp salt
    2 tbsp red wine vinegar
    50g brown sugar
    150ml red wine
    150ml chicken stock

Method

Finely chop the herbs, garlic and onion, then combine with the rest of the ingredients in a pan. Heat gently for 20 minutes, stirring the sauce occasionally. Allow to cool.

Brush the sauce all over the meat, then place the meat on the BBQ with the fat side uppermost. Cook for about 40 minutes, basting frequently with the sauce and turning occasionally.