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
Ingredients
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
Basting Liquid
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
Dressing Liquid
1 tbsp Squeaky Gate ‘all rounder’ olive oil
1 tbsp lemon juice
1 tbsp parsley – chopped
salt & pepper
Essential Tools
mixing bowl x 3
measuring spoon
chopping board
baking tray
pastry brush for basting
tin foil
thermometer
Method
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.
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****
Herbs and lamb… mm, is there a better combination!? Yum! I was wondering what to have for dinner, so thanks for the inspiration!! 😀
Thanks Alexandra – do it!! I’d love to see some pics 😎
Such a perfect Australian Barbie Recipe 😉 Love all the spices and herbs you used, it sounds delicious!
Thanks Sylvie!! Not gonna lie it’s 🤤🤤
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!
Thanks Kristen!!! That’s the plan. It’s always so warm here (like Texas I imagine) we bbq 99% of the time
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.
As a self-proclaimed meathead, there is so much ‘YES’ from we with this recipe! Have pinned to try later!!
Thanks Jaimie!! I hope you like it. Send me some finished pics 🤘
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.
This looks incredible! I don’t think I’ve ever made lamb before. I really should. I’m sure everyone would enjoy it.
You have never cooked lamb!? Well now is defo the time to start!!
Wow I never have seen lamb looks so well prepared before. I bet my lamb won’t look nearly as good if I attempted to try this recipe. But I still will go ahead and do it anyway.
Do Dwight!! I hope the recipe is easy to follow and TRUST me it’s well worth it
I don’t eat meat anymore, but even when I did, I never ate lamb. I’m not sure why, I just never tried it. My Nana loved it though!
Wow this looks amazing! I definately need to tru this recipe. Thanks for sharing!
Anytime Serena!!
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! ♥
I love this recipe. I’ve tried it before and it was really good. Thanks for sharing this wonderful piece of information online.
I’m actually thinking about changing my Christmas menu to lamb for something a bit different this year.
DO IT!!! This one is pretty easy and damn is it tasty
The potato and asparagus look lovely. As a vegetarian, I cannot say anything about the meat.
This looks so good!! I’ve never had lamb, maybe I should try it. Thanks for sharing!!
This looks good. I may consider making it for Christmas.
I have never had lamb, but now I really want to try it. It looks so tasty.
This recipe looks amazing! I am cooking lamb tomorrow and I can’t wait to try it out! Thank you so much for sharing!
AWESOME!!! Would love to see some pics
This looks so delicious! I love lamb but hardly ever cook it! I really need to get onto this recipe. Thanks for sharing!
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.
I don’t have lamb often and never have prepared it. But, when I do, I will be sure to try this lamb.