Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 40 Min | Cook Time - 10 Min
Lamb
1 x 2.5kg butterflied lamb leg, scored
30ml olive oil
1 bunch rosemary
Sea salt and cracked pepper
Serving Suggestions
Roast whole cauliflower
Chargrilled lemon
Tahini yoghurt with pomegranate seeds
Lemon and tomato salad
Pre-heat barbeque to a high heat. Remove lamb from the fridge 30 minutes before cooking and season. Place oil in a bowl and use the rosemary to brush the lamb.
Reduce heat to medium. Place lamb on hot grill plate, skin side down. Cook for 10-15 minutes on each side or until an internal doneness of 56°C, basting a few times with the rosemary oil.
Drizzle with lemon juice. Transfer lamb to a chopping board, cover loosely with foil and rest for 15 minutes.
Slice the lamb across the grain and serve with chargrilled lemon, cauliflower, tahini yoghurt, lemon and tomato salad.
