One of our favourite meals cooked on our BBQ Grill Shack at any time of the year, is a Leg of Lamb, taken off the bone and marinated for 24 hours.
Here’s the way we do our BBQ Lamb, together with some guidance on how to go about cooking it to perfection in your BBQ Grill Shack!
- 1 x Whole Leg of Lamb
- 2 x Cups of Extra Virgin Olive Oil
- 1 x Cup of Water
- 2 x Table Spoons of Maldon Sea Salt Flakes
- 1/2 x Table Spoon Freshly Ground Black Pepper
- 1/2 x Table Spoon Celery Salt
- 4 x Crushed Garlic Cloves
- 5 x Strands of Fresh Oregano with stalks discarded (or 3 x teaspoons of Dried Oregano)
- 2 x Strands of Fresh Rosemary with stalks discarded (or 2 x teaspoons of Dried Rosemary)
- 1 x Lemon – Juice and the Outer Rind Shavings
- 1/2 x Teaspoon Chilli Flakes (Optional)
- 24 hours before you intend on cooking your lamb, you need to prepare the meat and marinade.
- De-bone the lamb leg carefully with a sharp knife (or ask your butcher to do this for you) and lightly score with a knife to flatten (butterfly) and allow the marinade to penetrate.
- Mix all the above ingredients together and allow to infuse for 30 minutes.
- Place the butterflied leg of lamb in a deep sided dish, add the marinade and move the meat around in the dish so that the marinade is all over it.
- Cover and Refrigerate.
- Periodically move the meat around in the bowl again to ensure the meat is well infused.
- Remove the lamb and allow to come to room temperature at least 1 hour before cooking.
We always use a Charcoal Grill in our BBQ Grill Shack, so for our Gas BBQ users, some of these instructions will not be relevant, but the principles remain the same. You also need to ensure your BBQ has a lid to cover the grill.
- Firstly, clean and check your BBQ is in good working order.
- Then arrange the BBQ pit for indirect cooking, with the charcoal baskets to the sides.
- Fill your chimney starter with charcoal, light and allow to burn through until all the coals are white hot.
- Carefully transfer the hot coals into the charcoal baskets either side of the cooking area.
- Use a foil tin in the middle of the cooking area to catch the juices and avoid as far as possible your BBQ getting dirty.
- Replace the grill, allow to heat and then using a paper towel and BBQ tweezers, rub a bit of oil on the grill. Replace the lid and allow the BBQ to reach a constant temperature of around 170C.
- Then carefully place the leg of lamb in the centre of the grill, not directly over the coals. A few good quality British sausages are a must too!
- Cover the BBQ with its lid and leave to cook for approximately 40 minutes at 170C, so that it is still pink and juicy. any remaining marinade can be spooned over the meat halfway through cooking.
- Once cooked, remove the BBQ Lamb from the grill and allow to rest for at least 15 minutes covered with tin foil.
- Carve the BBQ Lamb and serve hot with new potatoes and a salad in the summer, or roasties and vegetables in the winter. No gravy required!
An optional extra which is also really nice with this dish, is to use a handful of mesquite wood chips, pre-soaked in water, added to the coals periodically during the cooking process. This results in a more smokey flavour and really penetrates the meat.