Ingredients
Method
- Turn on BBQ and bring up to heat, if using charcoal or wood, make sure there is an area each for direct and indirect cookingMix the seasoning ingredients together in a bowl
- 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.
- Generously sprinkle the seasoning all over both sides of the lamb, leave to sit for 20 mins - 1 hour
- 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.
- 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/
