Barbecued Leg Of Lamb With Garlic & Rosemary (Weber Kettle or Gas)

INGREDIENTS:

Instructions:

1. Stuff the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel 4 garlic cloves, thinly slice and then push a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions too.
2. Pre-heat the braai for in-direct 50/50 heat at approximately 200°c.
3. Sear the lamb over a direct heat on both sides. Reduce the heat of the braai to an in-direct heat of approximately 180°c. Scatter the carrot, onion, remaining garlic and rosemary in a large weber drip pan, pour in the wine and stock, then place the browned lamb in the drip pan.
4. Roast (in-direct method) for about 1 hour 45 minutes. Turn the lamb halfway through so by the time it’s cooked, each side has been in the stock. For a medium finish, cook until the centre of the meat reaches 65°c. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 15 minutes
5. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little, over a direct heat if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.

• PREPARATION TIME:30 Minutes
• BRAAI TIME:1Hour 50 Minutes
• TOTAL TIME:2 Hours 30 Min
• SERVES:6-8
• COOKING METHOD: In-Direct 50/50 Heat
• BRAAI TEMPERATURE: 200°C
• CORE TEMPERATURE: 65°C
• Suggested Equipment: Rib Rack and Roast Holder; Weber Grill Basting Brush; Weber iGrill 3; Precision Grill Tongs