This recipe is an Australia Day must have!
Ask your butcher to bone and butterfly the leg of lamb for you. Check weight after bone is removed to determine cooking time. As a general guide cook at 200ºC 20 mins per 500g for rare, 25 mins per 500g for medium.
You’ll find a butterflied lamb leg has an uneven thickness, so the thinner parts will cook faster than the thicker parts, which naturally means some will be cooked a little more, some a little less. A good thing if you guests like varying doneness. Cooking to no more than a medium doneness will keep all of the meat juicy and not overcooked.
Cooking a lamb roast in a covered barbecue is just a little different to the way you’d cook it in your oven. You use ‘indirect cooking’ to roast the lamb. Indirect cooking simply means there is no heat directly under the meat as it cooks.
Preheat the barbecue to 200ºC (the burners should be set at medium). Combine the parsley, capers, rind, juice and oil, then rub over the lamb. Then season with pepper and salt.
Place the lamb in the centre of the barbecue, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.
Close the lid and cook for 25 minutes per 500g for a medium result, see tips below. Test for doneness with tongs in the thickest part. Rare is soft when pressed, medium is springy and well done is very firm.
Remove lamb, cover loosely with foil, and rest lamb for 10-15 minutes before slicing. Serve the lamb with salad.
• Preparation time: 8 minutes
• Cooking time: 50 minutes
Visit www.themainmeal.com.au for more luscious lamb dishes and ideas this Australia Day.
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