Remove roast when cooked to desired degree. Place the lamb on the cool side of the grill, cover and cook until the interior temperature is 145 degrees F. A 3 pound leg of lamb should take approximately 1 1/2 hours to cook. By using our site, you agree to our, 300ml beef, lamb, chicken or vegetable stock. Lamb is a meat that really shines when it is cooked to medium rare, around 130-135 F. In order to avoid over cooking, use an iGrill. I love to grill bone-in meat. Here's a really simple and tasty recipe to use with the rotisserie spit on your Masport fully hooded BBQ. Ingredients. It is easier than you think. Keep the grill at medium heat, around 350-450 degrees. 2. Use Napoleon’s PRO Heat Resistant Gloves, to remove the lamb from the grill. Add the capsicum on the BBQ skin side down, until skin blackens and blisters 11. It’s a simple process to prepare the lamb, and we’ve provided all of the guidance you need to cook the leg to perfection on your BBQ. The best way of cooking lamb leg is to butterfly the meat first, so the bone is removed and it cooks more evenly. Baste with oil, garlic and herb mixture of your choice. Greek inspired BBQ Leg of Lamb – specifically butterflied leg of lamb recipe served with harissa yoghurt. Make 12-14, 2cm cuts across the lamb and place 1 piece of sliced garlic and rosemary into each insicion. Place lamb, fat-side up, in the middle of the grill over the indirect heat. 1 large leg of lamb (bone in) weighing about 2.2kg 5 cloves of garlic cut into slivers. Cooking lamb on a barbecue leaves your meat crisp on the outside and soft and tender in the middle. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. 2 onions roughly chopped Sprinkle salt and pepper as desired. Remove lamb from fridge and grill on a moderate bbq for 10-12 minutes each side or until done to your liking. A butterflied leg of lamb removes the challenge of ensuring that it’s cooked through to your desired temperature without charring the outside. Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 135°F to 140°F. https://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. To achieve this, you’ll need to use a hooded BBQ. Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 … Season lamb with salt and pepper and coat with mixture, refrigerate for 20 mins. Move your lamb, or even rearrange charcoal with the greatest of ease. Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt. Cook at 220C/200C fan for the first 20 mins and then 190C/170C fan for the remaining time. Rotiss the lamb for 10 to 15 minutes on high, or until a lovely crust forms. Baste olive oil over the leg of lamb making sure the entire leg is covered. Here are some tips: First off, don’t just think about it, do it. Serve your lamb with roasted potatoes and other root vegetables, or for a lighter, Spring-time main, with some steamed baby leeks, cabbage and peas. Rub the leg of lamb with the olive oil and finish with a good pinch of salt and pepper. Grill covered for approximately 1 hour, rotating and basting every 15 minutes or so. A leg of lamb is a big cut to cook on a barbecue, but it does produce a real feast. Next, pull off small sprigs of rosemary and push into the incisions too. You can roast meat on the BBQ using indirect cooking. Roast in the (in-direct method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C. 1. iGrillThe iGrill is an app-connected thermometer that will send alerts right to your phone about the internal doneness of your food. We always use a Charcoal Grill in our BBQ Grill Shack, so for our Gas BBQ users, some of these instructions will not be relevant, but the principles remain the same. This cut is often used for barbecuing, but also makes a great roast joint due to the flat shape of the meat and its quick cooking time. WHOLE LEG OF LAMB ON THE BRAAI/BBQ (serves 8) Printable recipe. Cook the lamb on the grill for 30 mins turning once only 8. Place the leg of lamb on the indirect side and cook with the lid down until the meat hits about 110°F. You may have to go outside of your grocery store to find it. View more inspirational recipes or book a course at the Grill Academy now. https://www.sousvidetools.com/.../lamb-shoulder-slow-cooked-on-the-bbq Placing the meat directly over the heat source results in direct cooking and a grilled quality, although this usually works best for small cuts of lamb. The best way to test this is with a thermometer; remove the lamb when it reaches 60°C, cover with foil and leave to rest for at least 20 minutes Remove the lamb from the grill and allow to rest for at least 10 minutes. I love to use a thick garlic and salt paste accentuated with fresh rosemary and mint. Smoke for about 2 hours. Trust me, you are going to be thankful for this accessory! Chargrilled salad – Oil your Ziggy grill & keep on medium heat 10. Pre-heat the barbecue for in-direct heat at approximately 180 °C - 200°C. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. 1 large leg of lamb (bone in) weighing about 2.2kg 5 cloves of garlic cut into slivers. You’re halfway there. Size Cooking Method Cooking Time Internal Temp* 5–7lbs: Roast 325˚ F: 20–25 min/lb 25–30 min/lb 30–35 min/lb: med-rare 145˚F medium 160˚F well-done 170˚F If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes. Here is our basic recipe for roast leg of lamb with gravy but you can choose other flavours from our flavour guide to enhance it. Serves 6 Prep: 20 mins Cook: 2hrs, plus resting Easy . Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 135°F to 140°F. Remove the rack of lamb from the grill and transfer it to a large serving platter. Season lamb with 1 teaspoon of salt right before placing it on the grill. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. Bring the lamb to room temperature. Grilled leg of lamb develops plenty of flavor, lots of delicious crust and crispy, garlicky bits in this recipe from Chez Panisse chef Cal Peternell. 1/2 cup freshly squeezed lemon juice (3 lemons) For more about how we use your information, see our privacy policy. 1. Provençal Rotisserie Leg of Lamb2. This will take a few hours depending upon the size of the leg, but it's this slow roasting that will make it flavorful. Remove the leg of lamb from smoker and loosely cover with aluminum foil. https://www.finecooking.com/recipe/herbed-grill-roasted-lamb Learn how to use the Weber way of cooking to create warming winter dishes on the barbecue including Sunday roasts, soups and even your Christmas turkey! https://www.getaway.co.za/food/recipes-food/braai-leg-of-lamb-reuben-riffel I’ve bbq’d a leg of lamb a couple of times by boning it out then butterflying it. If the lamb is to be marinated, a minimum of 4 hours is required for the meat to marinate before cooking. Weigh meat prior to roasting to determine cooking times. Remove from refrigerator to allow it to reach room temperature about 30 minutes. For more about how we use your information, see our privacy policy. Smoke for about 2 hours. Cook for 1 1/2-2 hours, or until it reaches an internal temperature of 145 degrees F., in the thickest part of the meat. We’ve also given a general guide to timing and temperatures, if you want to make changes. 5. Sear the lamb until caramelised on both sides then transfer to a cooler part of the barbecue 6 Cook for 25–30 minutes for medium. I want the flavor to carry through. Make a leg of lamb the center of your next feast. Leg of Lamb slow roasted with garlic and SPG and served with mashed potatoes and beer gravy makes for some fine eating. The larger surface area also allows you to pack in more flavour in the form of marinades or spice rubs. Stabilize your Kamado Joe Big Joe to 350ºF with your coals banked to the back of the grill. 3. Remove lamb from the oven and check if the lamb has been cooked through using a thermometer. a roasting wrack or place the lamb leg directly in the drip pan 03 Roast in the (in-direct method) Cooking a couple of legs of lamb on a spit roaster is an easy way to cook for a special occasion or even at Christmas. If using a gas barbecue you, can use either a roasting wrack or place the lamb leg directly in the drip pan. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. https://www.westviamidwest.com/grilled-boneless-leg-of-lamb-recipe Deselect All. Using half of the sauce, marinate the leg of lamb for 3 hours. Scrape the marinade … For the home cook, it means that you must balance doneness without drying out the meat. Trim any excess fat and pop it in a roasting dish close in size to your cut. On my gas grill, I turn off the back burner and turn the other two on low, then move the lamb to the back of the grill. Making sure to bury the garlic but leave a small amount of rosemary sticking out, so as to remove it later upon serving. This stock should be rich, slightly thick and have a great lamb flavour. You also need to ensure your BBQ has a lid to cover the grill. Good choices include leg of lamb, rolled shoulder, and whole lamb. 2. Place the lamb on the grill over indirect heat. Makes it a reasonable thickness to cook it through nicely. Keep the grill at medium heat, around 350-450 degrees. TongsThere's not much an amazing set of tongs can't do. Preparing lamb differs from beef in that it contains several lean cuts, such as the shoulder, rib, and leg…From a health perspective, that is excellent news. WHOLE LEG OF LAMB ON THE BRAAI/BBQ (serves 8) Printable recipe. Thinking of grilling a leg of lamb? Take lamb out of the fridge about 15 minutes before cooking. Season your lamb with salt, pepper and any of your favorite seasonings or marinades. BBQ Lamb Recipe. Copyright © 2021 Weber, All Rights Reserved. When it comes to a leg of Lamb, nothing touches fresh / chilled NZ Lamb (with bone in). Butterflied BBQ leg of lamb is a wonder of the barbecue world and for something so easy to cook I don’t think gets center stage on the BBQ enough. The leg of lamb will need about 20 minutes per pound to cook, so plan accordingly. Place the lamb on the grill over indirect heat. Peel five garlic cloves, half lengthways and then push into each incision. There is just something visually appealing to me when I take a leg of lamb off the grill with the bone protruding from the meat. 4) Move lamb to an indirect heat area of the grill. A butterflied leg of lamb is a leg that has had the bone removed and the meat opened out into a vague ‘butterfly’ shape. 2) Unwrap leg of lamb and let come to room temperature for thirty minutes. Continue to cook if you desire more doneness. 2 pounds (2 pints) plain yogurt (regular or low-fat) 1/2 cup good olive oil, plus more for brushing grill. Pour all the stock from the pan through a sieve into a saucepan to remove all the vegetables and herbs. While the lamb is resting, make the gravy. A barbecued leg of lamb is the perfect way to serve up a delicious meal to a group of people. What you will need: 1 rotisserie machine 1 aluminium oven tray 2 single aluminium pie trays I have a cheap 2 burner B&Q gas BBQ. https://www.supergoldenbakes.com/boneless-leg-of-lamb-recipe I'd venture better to cook with the bone in, if time permits. Whether it is chops, a rack or a leg, I enjoy lamb not just on special occasions, but any occasion. https://steelehousekitchen.com/rosemary-and-garlic-grilled-leg-of-lamb As I mentioned, lamb is easy to grill, give it a shot. If the lamb will not be marinated, the meat can be seasoned just before it is ready to cook. Most people get a bit intimidated when they see a three pound piece of meat with a bone in it, so grocery stores tend to only carry ground lamb, lamb chops, or boneless leg of lamb. 1 lemon, zested. With a 2.5kg leg you’ll be able to feed at least 6 people comfortably, and we’re sure that they’ll enjoy our simple garlic and thyme recipe. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. For something in the middle, you could choose a part boned leg. Cover with olive oil, garlic, rosemary, salt, and … This is when food is not exposed to direct heat, but instead uses the surrounding heat to cook. Reduce it a little over a direct heat if you feel you want to concentrate the flavour. 3) Grill lamb for about 5 minutes per side to get a nice crust on the lamb. Since a leg of lamb can weigh in at as much as 8 or 9 pounds, grill it indirectly over a medium fire for nearly the entire cooking time. 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At the Weber grill how to cook leg of lamb on gas bbq make 12-14, 2cm cuts across the lamb and let come room... Herb Butter, rosemary leg of lamb for about 5 minutes per side to get nice! To remove all the stock from the grill with the fork still intact tasty recipe to use the... 'S a really simple and tasty recipe to use a hooded BBQ, give it a shot a grill... Next, pull off small sprigs of rosemary and mint nothing touches fresh / chilled lamb... Lamb is the perfect way to go temperature for thirty minutes is a meal I come back again! Center of your food ingredients in your herb garden, are your only limitations inserted into the BBQ using cooking! Rub the leg of lamb will not be marinated, the meat,... T just think about it, do it time ( see below chart how to cook leg of lamb on gas bbq 2 ) leg! ) weighing about 2.2kg 5 cloves of garlic cut into slivers does produce a real.. Rearrange charcoal with the bone is removed and it cooks more evenly ve ’! 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