A roast leg of lamb is my favourite Sunday roasts. It tender, moist and has amazing amount of flavour.
In the last year few years’ lamb has started to become more available in the US, so I recommend you give it a go.
- Leg of Lamb
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Dried Rosemary
- Dried Thyme
- Garvy Mix
- Olive Oil
Step 1: Making the Rub
In a bowl add:
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1 Tbsp Dried Rosemary
- 1 Tbsp Dried Thyme
Mix it all together.
Step 2: Cut a Checker Pattern Across the Top of the Lamb, Slice Along the Edge and the Same on the Bottom
This will help the rub penetrate the meat.
This is a kilo and a half leg of lamb when choosing a leg of lamb you want a thin layer of fat on the outside that will crisp up.
Step 3: Applying the Rub
Pour a small amount of olive onto the meat, rub it over meat. This will help the rub stick to the meat.
Cover the leg of lamb with the rub, making for to get the rub into all the cuts.
Normally I don’t cook roast in a tray but for a roast lamb, I like to collect the juice and fat from cooking to make gravy.
Step 4: Setup Up Your BBQ for the Snake Method and Light a Chimney of Charcoal.
I smoked this beautiful roast with apple wood.
Step 5: Place the Leg of Lamb Opersate the Charcoal.
Cover with the lid and cook for about 3 and a half to 4 hours.
About 2 hours in a like to add my potatoes. You’ll find my recipe for perfect roast potatoes on the channel.
Step 6: the Rest Is Ready When It Hits About 158f or 70c This Will Give You a Medium Roast.
Take the roast off the BBQ and transfer it to a new tray, tent with foil to rest.
Step 7: Add a Small Amount of Water to the Tray and Scrap Off the Roast Juices.
Pour the juices into a small pot.
Add 2 tables spoons of gravy mix.
Mix together with more water.