BBQ Lamb with Red Wine and Garlic


6 servings

Sunset Dinner


Traditional spring lamb is amazing cooked like this


Oven temperature



  1. Make the lamb as thin as possible by bashing with meat hammer

  2. Make several incisions over the top of lamb.

  3. Insert sliced garlic and rosemary in each incision

  4. Place in a bowl and cover with red wine. 

  5. Marinate for at least 1 hour – over-night is perfect

  6. Light BBQ in plenty of time so there is a good heat ready for the lamb.

  7. At this stage you can put the lamb in a hot oven (200°c fan 180°c – 400°f – Reg 6 for 

  8. The final cooking should be done on the BBQ so get the fabulous taste of charcoal into the meat.

  9. Allow to rest for 15-30 minutes

  10. Slice and serve. 

Cooks tips

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.

Serve with

new potatoes and runner beans.

Wine pairing

Sunset Dinner


  • 1.75kg Leg of lamb – butterflied

  • 6 Garlic cloves – sliced

  • 250ml red wine

  • 2 sprigs of Rosemary

  • Salt and pepper