Thursday, 17 November 2011

Tastes Divine BBQ Boned Lamb with Herbs and Garlic

I love using Tastes Divine BBQ Glaze. It adds great BBQ flavour to the lamb and is great to entertain friends on a sunny day. Its also great for festive occasions.


2kg boned leg of lamb
4 cloves garlic, cut into thin slivers
2      teaspoons of Tastes Divine BBQ Glaze
1 cup dry red wine
¼ cup olive oil
3 tablespoon lemon juice
1 tablespoon chopped fresh thyme
5 sprigs (4-6cm. long) fresh rosemary
½ tsp salt
¼ tsp pepper

Cut slits about ½. wide and deep into lamb and insert slivers of garlic.  Sprinkle 1 teaspoon of the BBQ Glaze on the top and bottom of the lamb. Make sure to sprinkle it evenly. Cover and rest the lamb for at least 1 hour in the fridge. In a medium-large baking dish, mix wine, olive oil, lemon juice, thyme, rosemary, salt and pepper. Remove the lamb from the fridge and add and turn to completely coat with the wet marinade. Cover and chill, turning occasionally for at least 2 hours (overnight is even better).

Prepare your BBQ and heat to a medium level. You need an even medium heat to cook the lamb. You don't want it too hot.

Cook lamb, turning once, until cooked to your desired rareness, for medium rare (25-35 minutes). Transfer meat to cutting board or platter, cover lightly with foil to keep warm. Let stand 10-15 minutes before carving.

Serves 8

1 comment:

  1. JB! Can we have this when I come up next month? Yummy! Sounds like the heat of the marinade beckons the fibres of the lamb to 'tango' rather than 'invade' and this is rare! I love the age old match of garlic, thyme, rosemary - simple, timeless and forever enshrined as the alto, the tenor and the soprano of culinary magic! Well done JB!