The leg of lamb is a kiwi institution, I can still remember sitting around the dinner table on a Sunday afternoon for a bit of “well done” lamb, roast potatoes, carrots, parsnip, kumara and lashings of gravy. However for me times have changed, no longer do we have a Sunday roast lunch, let’s face it it was a fairly weird tradition to sit around on a hot Sunday afternoon breaking bread and sharing your learnings of the week (after spending every night at the same table sharing the same learnings).

These days there’s so may more important things to do like stick your face in a smart phone to figure out todays secret word, or post your latest dance moves on a supposed Chinese spy app, or share your learnings on a supposed American spy app with hundreds (if your your popular thousands/millions) of your closest friends (most of whom you’ve never met before) or write a blog about some random stuff that nobody will ever read (please tell me I’m wrong).

So there’s no time for Sunday dinner conversation and in my opinion the leg of lamb is so much more than a vehicle to deliver overdone roast vegetables. This recipe is cooked on my gas BBQ, it only takes about 50 mins plus rest time and literally no time to prepare. It goes great with salad or salsa or slapped between some white bread with some relish or mustard, or if you want with potatoes and gravy. It is a truly versatile cut of meat, and if you have a small family like me, it’s great for leftovers.

DomesticEngineer

BBQ Leg of Lamb

5 from 1 vote

It doesn't get more Kiwi than this

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8

Course: dinner, Main Course

Cuisine: New Zealand

Calories: 210

Ingredients Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 1 lamb Leg – bone in
• 3 medium garlic cloves

Seasoning

• 2 tsp ground pepper
• 2 tsp kosher salt
• 2 tsp mixed dried herbs (or use dried rosemary and oregano)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp brown sugar

Method

 

1. Turn on BBQ and bring up to heat, if using charcoal or wood, make sure there is an area each for direct and indirect cooking

   Mix the seasoning ingredients together in a bowl
2. Slice the garlic cloves into slivers about ½cm wide, pierce holes all over the meat with a small knife and push the garlic slivers into each hole, until it disappears.
   
3. Generously sprinkle the seasoning all over both sides of the lamb, leave to sit for 20 mins – 1 hour
   
4. Place lamb over direct heat and cook for approx 3 mins, until it has a decent char (without burning it), watch for flare ups. Turn the leg and do the same to the other side for a couple of minutes and then turn heat off under the lamb (move to indirect area), shut the lid with the outside burners going, so that the heat sits at around 170-190℃/340-375℉, insert thermometer into the thickest part of the meat, but not near the bone.
   
5. Cook until internal temp reaches 52℃/125℉ (this is what I would call medium, if you want it more done, increase to 60℃/140℉, but don't go much further as the temp will increase as it rests), remove and rest for 25 mins. Once rested, slice and serve with your favourite sides.

   Goes amazingly well with https://raumatikitchen.com/2024/11/11/habanero-beetroot-relish/
   

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 33gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 101mgSodium: 684mgPotassium: 483mgFiber: 0.5gSugar: 1gVitamin A: 85IUVitamin C: 0.4mgCalcium: 24mgIron: 3mg

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