the Ingredients
Special Equipment
- Large Weber drip pans
- Smart Grilling Hub (or digital meat thermometer)
Instructions
There’s something undeniably special about gathering around the barbecue at Easter—the aroma of sizzling lamb fat mingling with the crisp spring air. A barbecued leg of lamb, infused with garlic, rosemary, and smoky char, takes centre stage.
Cooking over indirect heat allows the lamb to roast gently, resulting in a succulent, tender cut with crispy, golden edges and a gravy that’s pure liquid gold. Whether you're hosting a relaxed lunch or a more casual gathering, barbecuing lamb this Easter ensures a meal >span class="NormalTextRun SCXW198267742 BCX8"> as memorable as it is delicious—a true feast of flame, flavour, and festivity.
- Using a sharp knife, make small incisions all over the leg of lamb.
- Peel five garlic cloves, cut them in half lengthways, and insert into the incisions.
- Pull small sprigs of rosemary from the bunch and press them into the same incisions.
- Rub the lamb with olive oil and season generously with salt and pepper.
- Preheat the barbecue for indirect cooking at approximately 180°C–220°C. If using charcoal, light half a chimney starter of Weber briquettes.
- Scatter the carrots, onion, remaining garlic cloves, and rosemary in a large Weber drip pan. Pour in the wine and stock. Place the pan on the charcoal grate next to the coals. If using a gas barbecue, place the lamb in a roasting rack or directly into the drip pan on the cooking grate.
- Roast using the indirect method for about 1 hour 45 minutes, or until the internal temperature of the lamb reaches 60°C (for medium). Use a meat probe, such as the Weber Connect Smart Grilling Hub, to ensure accuracy. Remove the lamb from the barbecue and rest in a warm place for 15 minutes.
- While the lamb rests, make the gravy: Strain the liquid from the drip pan through a sieve into a saucepan. Reduce over direct heat if a more concentrated flavour is desired. Slice the lamb and serve drizzled with the rich, aromatic gravy.
Preparation:
At the Barbecue:
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