Herb-Infused BBQ Leg of Lamb with Rosemary and Garlic
This herb-infused BBQ leg of lamb is a showstopper perfect for summer gatherings and camping trips alike. The slow cooking process in olive oil and red wine creates a succulent, tender meat, infused with the aromatic flavors of rosemary and garlic. Ideal for preparing in advance, this recipe allows for easy grilling later, with the added bonus of a rich, savory gravy made from the leftover juices. Serve this delicious lamb with your favorite sides for an unforgettable meal.
6
Servings
533
Calories
6
Ingredients
Ingredients
Whole leg of lamb
1 (Bone and open out for even thickness)
Olive oil
1/2 cup (N/A)
Red wine
1 cup (N/A)
Rosemary
3 sprigs (Leaves stripped from stalks)
Garlic cloves
6 (Peeled and lightly crushed)
Sea salt
to taste (N/A)
Instructions
1
Begin by deboning the leg of lamb, carefully opening it out to create a flatter piece of meat with an even thickness throughout.
2
Season the lamb all over with sea salt, coating it evenly, then sprinkle the crushed garlic and stripped rosemary leaves over the surface.
3
Place the seasoned leg of lamb in a baking tray, and set it in the center of a large piece of tin foil. Fold up the edges of the foil to create a watertight parcel.
4
Any remaining garlic and rosemary can be added to the parcel for extra flavor. Pour the olive oil and red wine evenly over the lamb, then seal the tin foil tightly to avoid any leaks.
5
Transfer the sealed parcel to a preheated low oven at 100°C (210°F) and let it cook slowly for 3 to 4 hours, until the meat is tender and flavorful.
6
Once cooked, carefully drain off the juices from the parcel and reserve them for making gravy later on.
7
At this point, you can either grill the lamb immediately for outdoor BBQ enjoyment, or let it cool down, wrap it tightly in tin foil, and refrigerate it for use later.
8
If grilling later, preheat your grill and sear the lamb for a few minutes on each side to achieve a caramelized, flavorful exterior before serving.
Nutrition Information
37g
Fat
5g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this BBQ leg of lamb?
The lamb is herb-infused with aromatic flavors of rosemary and garlic, complemented by a richness from olive oil and red wine.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
Is this recipe suitable for outdoor activities like camping?
Yes, it is described as a perfect meal for camping trips and summer gatherings because it can be prepared in advance.
What is the first step in preparing the leg of lamb?
The first step is to debone the leg of lamb and open it out to create a flatter piece of meat with even thickness.
What ingredients are used to season the meat?
The meat is seasoned with sea salt, crushed garlic cloves, and rosemary leaves.
How is the lamb cooked initially?
The lamb is placed in a watertight tin foil parcel with olive oil and red wine and slow-cooked in the oven.
What is the recommended oven temperature for slow cooking?
The lamb should be cooked in a preheated low oven at 100°C (210°F).
How long should the lamb stay in the oven?
It should cook slowly for 3 to 4 hours until the meat is tender.
What should I do with the juices after the oven cooking phase?
Carefully drain and reserve the juices to make a rich, savory gravy later.
How is the lamb finished before serving?
The lamb is seared on a grill for a few minutes on each side to achieve a caramelized exterior.
Can I prepare the lamb a day before the BBQ?
Yes, after oven cooking, you can let it cool, wrap it tightly in foil, and refrigerate it for later use.
How much red wine is required for the recipe?
The recipe calls for 1 cup of red wine.
How many garlic cloves are used?
The recipe uses 6 garlic cloves, which should be peeled and lightly crushed.
What type of salt is recommended?
Sea salt is recommended for seasoning the lamb.
How many calories are in one serving?
There are approximately 533 calories per serving.
What is the protein content per serving?
Each serving contains about 40g of protein.
How much fat is in this dish?
The dish contains 37g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains approximately 5g of carbohydrates.
What amount of olive oil is needed?
You will need 1/2 cup of olive oil.
How much rosemary should I prepare?
The recipe requires 3 sprigs of rosemary with the leaves stripped from the stalks.
What is the total number of ingredients listed?
There are 6 main ingredients used in this recipe.
Why is it important to seal the tin foil tightly?
Tightly sealing the foil ensures the parcel is watertight and prevents leaks of the oil and wine.
What makes the meat succulent and tender?
The slow cooking process in olive oil and red wine ensures the meat remains succulent.
Is the leg of lamb cooked bone-in or boneless?
The recipe specifies deboning the leg of lamb to create an even thickness for better cooking.
Can I make gravy from this recipe?
Yes, you use the reserved juices drained from the foil parcel after the oven cooking stage.
Is this a fast recipe to make?
No, it is a slow-cook recipe requiring 3 to 4 hours in the oven plus preparation and grilling time.
What kind of exterior does the grilling create?
Grilling creates a caramelized, flavorful exterior on the lamb.
How should the garlic be prepared?
The garlic should be peeled and lightly crushed before being sprinkled over the lamb.
What type of baking tray is used?
The recipe suggests placing the foil parcel within a baking tray for support during the oven phase.
What are the key tags associated with this recipe?
Key tags include BBQ, leg of lamb, rosemary, garlic, camping food, and slow cook.