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Roast leg of lamb with garlic and rosemary
Lamb
Ingredients:
- 2kg leg of lamb, trimmed
- 2 springs fresh rosemary, chopped coarsely
- 8 cloves garlic sliced thinly
- 20g butter, softened
- 1 teaspoon cracked black pepper
Preparation:
Preparation time 10 minutes, cooking time 1 hour 30 minutes.
1) Pierce lamb all over with sharp knife, place in large baking dish. Press rosemary and garlic firmly into cuts, rub combined butter and pepper over lamb.
2) Cook lamb in covered barbecue, using indirect heat, following manufacturer’s instructions, about 11/2 hours or until cooked as desired.
Serves 6, per serving 17.7g fat, 1586kj