With Rosemary & Garlic. Stunning!
Succulent leg of lamb with the “punchy” flavours of garlic and rosemary that never masks the true taste of the meat.
For the marinade…………….
2 good handfuls of, fresh Rosemary leaves
4 large cloves of Garlic, roughly chopped
6 tablespoons (or “glugs”) of Olive oil
Salt & freshly ground Black Pepper
Mix the Rosemary, Garlic & Olive Oil together and season with a couple of pinches of salt & ground black pepper.
Peel several cloves of garlic and cut into slices.
Cut into the meat at about 2 cm. intervals. Cuts should be more than 1 cm deep. Place the garlic slices into these cuts at regular intervals. Try to get some rosemary leaves into the cuts along with the sliced garlic.
Place the lamb in a roasting dish. Rub themarinade all over the lamb, then rub the remaining garlic and rosemary over the joint. Cover with cling film and leave to marinate for at least 6 hours, or overnight in a fridge.
Stand lamb on its end for a few minutes to drain off excess olive oil (prevents flare ups). Cook the meat on the rotigrill main skewer in accordance with your own preference.
(See cooking tips)
At the end of your chosen cooking time, take the meat off the rotigrill and let it rest for 15 minutes before carving.