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BBQ Easy Carve Lamb Leg

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Lamb is tasting great right now and even better when cooked using this recipe (if I do say so myself!!).  This easy carve lamb 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 AnotherFoodBloggers 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.  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 and our daughter is old enough to understand Christmas now.  Coupled with the fact I like to cook 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 easy carve lamb leg will be bbqing away.  Hoping it will be ready just in time for when the 3rd glass of bubbly hits the belly and we are wanting food.

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Having a well stocked pantry and spice drawer comes in real handy with this one.  Everything used to make the lamb, except the lamb itself was already present in our house.  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.  So I grabbed as many spices as I could carry, some fresh herbs and whipped up a cracking paste to marinade the 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.

Hoping you all have a great Christmas and if Turkey ain’t your thing then give this easy carve lamb recipe a go.  It will easily serve a family of 4 with the usual too many sides on the Christmas table.  Assuming, that is you are like my folks!

Easy Carve Lamb Leg

Easy Carve Lamb Leg

This easy carve lamb is perfect for the family Sunday roast.  Packed with flavour and cooked to perfection you honestly can't go wrong
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Prep Time: 10 minutes
Cook Time: 1 hour
Marinating Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dinner
Cuisine: Australian
Keyword: Easy Carve Lamb
Servings: 4
Calories: 547kcal
Author: AnotherFoodBlogger

Ingredients

Basting Liquid

Dressing Liquid

Instructions

  • Using a sharp knife score the lamb in multiple places.
  • Mix all the rub ingredients together and rub into the lamb.
  • Leave lamb covered in the fridge for minimum of 1 hour but overnight if possible.
  • Heat BBQ or oven to 180c and cook lamb covered gently in foil for 30 mins on indirect heat if using BBQ.
  • After 30 mins uncover the lamb and cook for a further 30 mins basting twice during this time.
  • 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.
  • Once rested, baste it with the dressing and serve.
  • I would serve this with a nice green salad and maybe some grilled asparagus.

Notes

 

Essential Tools

  • mixing bowl x 3
  • measuring spoon
  • chopping board
  • baking tray
  • pastry brush for basting
  • tin foil
  • thermometer
 

Tips/Tricks

  • 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

Nutrition

Calories: 547kcal | Carbohydrates: 6g | Protein: 49g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 1326mg | Potassium: 716mg | Sugar: 4g | Vitamin A: 12.2% | Vitamin C: 7.8% | Calcium: 1.9% | Iron: 28%
Tried this recipe?Mention @another_food_blogger or tag #cookinginbrissie!

 

 

Reader Interactions

Comments

  6. Ok now I am drooling and hungry! I never fully valued a good BBQ meal until I moved to Texas and wow the idea of BBQ lamb sounds delicious!!! Even though you are far from family it sounds like many memories will be made!

    Reply

    • Thanks Kristen!!! That’s the plan. It’s always so warm here (like Texas I imagine) we bbq 99% of the time

      Reply

  8. Well I am a vegetarian except eggs. But I am pretty sure, I am going to share this with my friends as there are few who loves lamb no matter what. Spices and Herbs with Lamb , this is something, they never had. Pretty sure, they would love it.

    Reply

  12. I have never had lamb meat before. This looks delicious. I am very curious to try this. But don’t know where I get lambs near me.

    Reply

  22. This is something recipe what I looking for. This is really perfect for coming Christmas and I will sure that will be perfect. Thanks for this! ♥

    Reply

  40. Who wouldn’t want to get a recipe like this? I agree, Christmas in Australia is different especially the weather. This is definitely part of my bucket list.

    Reply

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