BBQ Lamb with Red Wine and Garlic
Traditional spring lamb is amazing cooked like this
Make the lamb as thin as possible by bashing with meat hammer
Make several incisions over the top of lamb.
Insert sliced garlic and rosemary in each incision
Place in a bowl and cover with red wine.
Marinate for at least 1 hour – over-night is perfect
Light BBQ in plenty of time so there is a good heat ready for the lamb.
At this stage you can put the lamb in a hot oven (200°c fan 180°c – 400°f – Reg 6 for
The final cooking should be done on the BBQ so get the fabulous taste of charcoal into the meat.
Allow to rest for 15-30 minutes
Slice and serve.
Depending on what typeof BBQ you have - Gas one 'Slam in the lamb' on hot and then lower the heat. On a traditional charcoal BBQ we start the meat off in the oven then finish outside to give the lovely charred BBQ flavour.
new potatoes and runner beans.
1.75kg Leg of lamb – butterflied
6 Garlic cloves – sliced
250ml red wine
2 sprigs of Rosemary
Salt and pepper