| There is nothing like cooking a beautiful, juicy leg of | | | | according to your taste. You can use a meat |
| lamb outdoors on the barbeque. The key is to get a | | | | thermometer to check the temperature as well, |
| delicious caramelized outer crust with perfectly moist | | | | although the best way I find is to check the color of |
| meat gradually getting pinker as you carve closer to | | | | the juices coming out of the deep parts of the leg, |
| the bone. This is my technique and it works perfectly | | | | this really tells you how the meat is coming on. Get |
| every time. | | | | the barbeque lit about forty minutes before the |
| My method is based around not cooking the lamb on | | | | meat is done. |
| the barbeque except to finish it prior to serving. | | | | After the lamb is cooked and the flames have died |
| Instead, cook it in the oven first and then finish it on | | | | down, you are ready to barbeque. Place the lamb |
| the barbeque. This dish starts and ends with a top | | | | gently onto the barbeque bars and baste the meat |
| quality marinade. You can buy these but I much | | | | with the lovely juices from the roasting tray. Keep |
| prefer to make my own. You can use whatever you | | | | turning and basting, this is what will build up the lovely |
| like but I like to make a robust, thick marinade with | | | | charred, caramelized outer crust. After about ten |
| rosemary, thyme, orange zest, ketchup, paprika, | | | | minutes the lamb should be done. Get your lamb off |
| cumin and fennel. To get the marinade into the meat, | | | | the barbeque and wrap it in foil to rest for at least |
| slash the leg all over to a depth of about half a | | | | ten minutes. Reduce the pan juices while the lamb is |
| centimeter, then massage your marinade into the | | | | resting. You can put it on the hob or you can just |
| lamb. The next thing I do is use a snug-fitting | | | | put the tray on the barbeque - this will make the |
| roasting tin. Using a snug tin means you keep the | | | | most unbelievable gravy. Once the lamb is rested you |
| marinade in and around the meat while it is cooking | | | | are ready to carve it. Carve slices off the leg and |
| which keeps it juicy and full of flavor. I often have to | | | | serve. The beauty of cooking you lamb like this is |
| saw through the end piece of bone and fold it over | | | | that the meat will be incredibly juicy and tender but it |
| in order to get it into the roasting tin. | | | | will also have the beautiful charred crust on the |
| One your lamb is in the tin, cover it loosely with foil | | | | outside so you can serve up a mixture on each plate. |
| and put in the oven at about 180. The cooking time | | | | Serve the lamb with wilted greens (perhaps also |
| you choose depends on how rare or well done you | | | | done on the barbeque in foil parcels) and potatoes. |
| like your lamb. If you want it well done then an hour | | | | Hopefully this has given you some ideas for producing |
| and a half will do it. Reduce the time from there | | | | beautifully barbequed leg of lamb. |