BBQ Lamb.jpgA few weeks before we jetted off to Australia, J and I did our own version of marinated grilled lamb. It was delicious, I was pretty happy with it. However, we also requested for our trip home that my Dad make us his herb & garlic barbeque lamb. Even though ours was good it didn’t come close to what his is like.

That first Sunday we were home Dad whipped this up to go with our Wombok Salad.

First thing first. You need to be able to get a de-boned butterflied leg of lamb. If your local supermarket does that for you great! Otherwise you might need to find a specialty butcher shop (not something we have a lot of here in AZ). This recipe uses a 2kg piece of lamb.

In a bowl 1/4 cup extra virgin olive oil, 3 cloves garlic, peeled and sliced thinly, 1/2 teaspoon cracked black pepper, 2 tablespoons of wholegrain mustard, 3/4 cup dry white wine and 1 tablespoon of chopped fresh rosemary leaves. Mix this together well. Then, in a shallow dish lie the lamb out as flat as you can and pour the marinade over the top. Cover this and then you refrigerate for a minimum of 3 hours… I always like to do this overnight.

Dad cooks his on the BBQ, and I think this is why his tasted better than ours, which we cooked inside on a grill pan… The BBQ just makes everything taste better.

After marinating for a few hours/nights, remove the lamb from the marinade. You can use the marinade as a sauce later so put it into a shallow pan and set aside. Place the lamb flat on the pre-heated BBQ over low heat, sprinkle with salt – we use around 2 teaspoons of salt. Cover the top of the lamb with foil if you aren’t cooking it in a covered BBQ.

Cook for 15 minutes and then turn and cook for another 15. You can cook more or less depending on how you like your lamb cooked. This comes out a medium – medium rare. After the 30 minutes cooking time brush the lamb all over with mint jelly. Cook for another 3 minutes on each side. This should get the lamb nice and brown with a thin crust. Remove from the BBQ and rest.

Meanwhile, inside… add ¼ cup of chicken stock to the leftover marinade and slowly bring to a boil. Reduce heat, simmer uncovered for 5 mins. Slice the lamb and then drizzle the sauce over the top.

Now I am sure it is obvious how much we love this. I won’t go on and on and on… I will the photos and the recipe speak for themselves… But you do have to love some Aussie lamb on the BBQ!

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Comments
  1. […] – Phoenix, Arizona. Again, she has a cooking blog, and some of her recipes – such as this one for herb and garlic BBQ lamb that I am determined to try in the VERY near future – are absolutely astonishing. 4) Another […]

  2. woodentaste says:

    Ooooh, but the lamb looks amazing!! Too bad I don’t eat too much meat these days…

  3. Vanessa says:

    Yum, can’t wait to get my Mum to try this one with our own home-grown Aussie Lamb!!!

  4. Tammy says:

    So where did you find that deboned leg of lamb in AZ? Looks remarkable.

  5. Pheebz says:

    Looks sooooo good. Please let summer hurry up in the UK so I can convince my dad to get out the BBQ and make this 😉

  6. vyvacious says:

    This sounds fantastic!

  7. fotogfoodie says:

    This lamb recipe sounds and looks heavenly! But in -20 temperatures, I am not going outside to BBQ. This will have to wait until summer. Thanks for sharing!

  8. Eva Taylor says:

    Lamb is crazy expensive in Canada so I’ve never cooked it, but this looks like something I would try.

  9. Yum sounds delicious! You are right: there is nothing like real BBQ when it comes to grilling meat. That means charcoal or wood by the way, not gas.
    I make something pretty similar, except that I cube and skewer the lamb and use balsamic instead of wine. Plus I put pancetta on the skewers as well. I guess by grilling a larger cut like this there is no need for pancetta for it to stay juicy.
    Nice post!

  10. perfectcrumb says:

    I’m so making this for Easter! Hey, it’s Arizona…we can totally bbq for Easter 🙂

  11. Cindy says:

    I agree… cooking outside on a grill makes everything taste better 😀

  12. This sounds amazing! We love lamb here in our house. Thanks for sharing!

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