Lamb is tasting great right now and even better when cooked using this recipe (if I do say so myself!!). This easy carve leg gives you the best of both worlds with a quicker cooking time and the added flavour coming from the bone. Oh, and did I mention it’s easy to carve too..
With Christmas just around the corner I decided to do up a good lamb recipe. Well, I really did the recipe because we love eating lamb here in AnotherFoodBlogger’s house but also because as an alternative to Turkey some people like to eat lamb on Christmas day – my wife being one of them! Her family would always have a roast lamb on the table as none of them were super keen on Turkey so here is my version of the lamb we will be eating over the holiday period.
In case you all hadn’t realised from previous posts we are living abroad in Australia and our families are back in Ireland so the holidays can get a little lonely. Luckily though my wife has a little time off work, our daughter is old enough to understand Christmas and I like to cook so our plan is to sit around in the INSANE Brisbane heat – which is weird AF for Christmas, drink a “responsible” amount of great Tassie sparkling, eat some delish food and get a Christmas swim in too. Our weber will be on and some tasty lamb will be bbqing away – ready just in time for when the 3rd glass of bubbly hits the belly and we are wanting food.
So with that being said I (like usual) am tasked with providing a tasty meal, that’s cost effective and FULL of flavour – no problemo!! Having a well stocked pantry and spice drawer comes in real handy with this one as everything used to make the lamb, except the lamb itself was already present in my house/garden. First it started with some top quality oil and here I looked no further than delish Squeaky Gate – a great Australian olive oil that’s both affordable for every household AND packed with enough flavour for even the most discerning palate to enjoy too. With that I grabbed as many spices as I could carry, some fresh herbs from the garden and whipped up a cracking paste to marinade my lamb overnight. The next day I fired up my Weber (can be done in the oven if you aren’t lucky enough to own a Weber) and cooked this baby in just a little over 1hr.
I hope you all have a great Christmas and if Turkey ain’t your thing then give this recipe a go. It will easily serve a family of 4 with the usual too many sides on the Christmas table – that is if you are anything like my folks
1.5kg easy carve lamb leg
1 tsp sweet paprika
1 tsp spicy paprika
1 tsp cumin
1 tsp black pepper
2 tsp salt
1 tsp rosemary – chopped
1 tsp thyme – chopped
1 clove garlic – crushed
4 tbsp Squeaky Gate ‘all rounder’ olive oil
1 tsp wholegrain mustard
2 tbsp Squeaky Gate ‘all rounder’ olive oil
1 garlic clove – crushed
2 tbsp lemon juice
1 tbsp honey
salt & pepper
1 tbsp Squeaky Gate ‘all rounder’ olive oil
1 tbsp lemon juice
1 tbsp parsley – chopped
salt & pepper
mixing bowl x 3
pastry brush for basting
1. Using a sharp knife score the lamb in multiple places.
2. Mix all the rub ingredients together and rub into the lamb.
3. Leave lamb covered in the fridge for minimum of 1 hour but overnight if possible.
4. Heat BBQ or oven to 180c and cook lamb covered gently in foil for 30 mins on indirect heat if using BBQ.
5. After 30 mins uncover the lamb and cook for a further 30 mins basting twice during this time.
6. Once lamb is cooked to an internal temperature of 54c (for medium rare) remove from the BBQ and recover gently with foil and allow to rest for 10 mins.
7. Once rested, baste it with the dressing and serve.
8. I would serve this with a nice green salad and maybe some grilled asparagus.
*the longer you leave the lamb marinate the more it will absorb the flavours so try rub it a day in advance*
**i cook my lamb mr but if you like it cooked more then cook it for a few mins longer. A general rule when cooking lamb is 20-25 mins per 500g for rare and 25-30 mins for medium – medium rare**
***don’t forget to let your meat rest, one of the most important things when cooking meat***
****if cooking on a BBQ then make sure you cook using indirect heat, this means lighting one side of the BBQ and placing meat on the opposite side****