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Laura Romeo - Weber Grill Expert

Minted Lamb Roast

  • People

    Serves 6

  • Prep Time

    15 min.

  • Barbecue Time

    1:20 h

People
Serves 6
Prep Time
15 min.
Barbecue Time
1:20 h

the Ingredients

Minted Lamb Roast
  • 1 x 2 to 2.5kg bone-in leg of lamb
  • 2 garlic cloves, roughly diced
  • ½ tablespoon tablespoon olive oil
  • Sea salt
  • Freshly ground black pepper

Mint Sauce

  • 2 tablespoons boiling water
  • 1 teaspoon fine sea salt
  • 2 tablespoons brown sugar
  • 2½ tablespoons malt vinegar
  • ¾ cup finely chopped mint leaves (1 bunch)

Instructions

  • 01 Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q® barbecue, set up your barbecue with a convection tray and a trivet.
  • 02 Using a sharp knife, cut 12 small slits into the flesh of the lamb. Push a piece of garlic into each slit. Drizzle the lamb with the oil and season all over with salt and pepper.
  • 03 Roast the lamb over indirect medium heat, with the lid closed, for 40 minutes. While the lamb is roasting, make the sauce.
  • 04 In a medium bowl combine the boiling water, salt, and brown sugar, stirring until the salt and sugar have dissolved. Add the vinegar and the mint and stir to combine. Pour three-quarters of the mint sauce into a serving dish and set aside until the lamb is ready to serve.
  • 05 Once the lamb has cooked for 40 minutes, using a basting brush, brush the lamb with the one-quarter portion of the reserved sauce. After a further 20 minutes, baste again with what remains of the one-quarter portion of sauce. Continue roasting the lamb until it is cooked to your liking, a further 20 minutes. Let the lamb rest for at least 10 minutes before carving, to allow the juices to redistribute.

Notes:

To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.
Ingredients
Instructions

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