Lamb, garlic and rosemary, a match made in heaven!
I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.
I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.
This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!
1.2 kg boned leg of lamb, excess fat trimmed
6 cloves garlic, crushed
4 sprigs of rosemary, leaves only
2 tablespoons olive oil
1 teaspoon salt
a good grinding of fresh black pepper
In a large mortar, crush the garlic, rosemary, oil, salt and pepper.
Pour the marinade into a large ziplock bag.
Take the meat and score on both sides.
Add the meat to the bag, seal and squish the bag, marinade and meat until the meat is covered.
Set aside for 4-24 hours.
Heat the barbecue, once very hot, place the meat on, I do the fatty, outside first, cook for around 10 mins and then flip over.
Cook to your preferred colour.
Allow to rest, covered loosely, for 20 mins before slicing.