Barbequed Leg of Lamb with Garlic & Rosemary

Ingredients:

Todenham Manor Farms Whole Leg of Lamb

1 Garlic Bulb

1 Rosemary Bunch (from our herb garden)*

1 tbsp Cotswold Gold Oil

1 Onion Quartered

150ml Red Wine

300ml Lamb or Vegetable Stock

Salt & Pepper

*Located just outside the front of the shop, subject to availability. Free of charge so help yourself.

Time For The Barbeque

  1. Using the point of a sharp knife make small incisions over the top of the joint. Peel up to 5 garlic cloves, half lengthways and insert into each incision. Repeat with the rosemary by pulling off small sprigs and pushing into the incisions too. Rub the leg with olive oil and finish with a generous pinch of salt & pepper.

  2. Pre-heat the bbq to a temperature of around 180 - 200 degrees.

  3. Chuck the carrot, onion and any remaining garlic and rosemary in a large drip pan, pour in the wine and stock then place on the charcoal. If using gas you can use either a roasting rack or place the joint directly in the tray.

  4. Roast the lamb leg for approximately 1 hour 45 minutes or until the centre of the meat reaches a core temperature of 60 degrees. When cooked remove the lamb and allow to rest for 15 minutes.

  5. Meanwhile make the gravy. Pour all the stock from the pan through a sieve into a saucepan, leaving a rich thick gravy. You can reduce this over a low heat to enhance the flavour.

Plating Suggestions

We recommend serving with roasted root veg (also cooked in drip pans on the BBQ)

Todenham