Succulent leg of lamb with the “punchy” flavours of garlic and rosemary that never masks the true taste of the meat.
Serves 6 – 8
1 x Leg of Lamb (bone in or out)
2 x good handfuls of, fresh Rosemary leaves (optional extra sprig)
4 x large cloves of Garlic
Salt and freshly ground black pepper
Peel the garlic and cut into slices.
Cut into the meat at about 2 cm. intervals. Cuts should be at least 2cm deep.
Push the garlic slices into these cuts at regular intervals.
Next, push some rosemary leaves into the cuts along with the sliced garlic.
If you use a de-boned leg, push a whole sprig of rosemary into the cavity.
Do not add any oil or extra fat to the surface of the lamb. It will baste itself whilst turning on the rotisserie.
After one hour’s cooking, if there are any dry areas, just brush what fat there is over these patches.
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, loosely cover it with foil and let it rest for 20 minutes before carving.
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