- 1.5kg leg of lamb
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 2 tablespoons white wine vinegar
- 1 eschalot, finely chopped
- 2 tablespoons olive oil
- Mixed salad, to serve
Step 1: Make small slits on the lamb using a sharp knife. Place lamb leg in a large glass or ceramic dish. Combine the rosemary, garlic, vinegar, eschalot and oil in a jug. Pour this over lamb to coat the meat. Cover. Refrigerate for 4 hours or overnight, if you have time.
Step 2: Preheat barbecue on high with the hood closed . Place lamb in a large, disposable foil baking tray. Stand at room temperature for 15 minutes. Season the meat then reduce temperature to medium-low.
Step 3: Cook lamb, using indirect heat (see note), for 2 hours 30 minutes to 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to allow the meat to rest. Serve with seasonal vegetables for a heart-warming winter meal.