There is nothing like cooking a beautiful, juicy leg of
lamb outdoors on the barbeque. The key is to get a
delicious caramelized outer crust with perfectly moist meat
gradually getting pinker as you carve closer to the bone.
This is my technique and it works perfectly every time.
My method is based around not cooking the lamb on the
barbeque except to finish it prior to serving. Instead,
cook it in the oven first and then finish it on the
barbeque. This dish starts and ends with a top quality
marinade. You can buy these but I much prefer to make my
own. A good thick marinade that really sticks to the meat
is to be preferred. use your imagination on combinations of
herbs and spices. I like rosemary, cumin, garlic etc but
just experiment until you have a sauce you are happy with.
To get the marinade into the meat, slash the leg all over
to a depth of about half a centimeter, then massage your
marinade into the lamb. The next thing I do is use a
snug-fitting roasting tin. Using a snug tin means you keep
the marinade in and around the meat while it is cooking
which keeps it juicy and full of flavor. I often have to
saw through the end piece of bone and fold it over in order
to get it into the roasting tin.
One your lamb is in the tin, cover it loosely with foil and
put in the oven at about 180. The cooking time you choose
depends on how rare or well done you like your lamb. If you
want it well done then an hour and a half will do it.
Reduce the time from there according to your taste. You can
use a meat thermometer to check the temperature as well,
although the best way I find is to check the color of the
juices coming out of the deep parts of the leg, this really
tells you how the meat is coming on. Get the barbeque lit
about forty minutes before the meat is done.
Once that lamb has been cooked in the oven you are ready to
start barbequeing. Put the lamb onto the barbeque and start
brushing all the juices from the roasting tin onto the
meat. Keep turning and basting, this is what will build up
the lovely charred, caramelized outer crust. After about
ten minutes the lamb should be done. Get your lamb off the
barbeque and wrap it in foil to rest for at least ten
minutes. Reduce the pan juices while the lamb is resting.
You can put it on the hob or you can just put the tray on
the barbeque - this will make the most unbelievable gravy.
Once the lamb is rested you are ready to carve it. Carve
slices off the leg and serve. The beauty of cooking you
lamb like this is that the meat will be incredibly juicy
and tender but it will also have the beautiful charred
crust on the outside so you can serve up a mixture on each
plate. Serve the lamb with wilted greens (perhaps also done
on the barbeque in foil parcels) and potatoes.
Hopefully this has given you some ideas for producing
beautifully barbequed leg of lamb.
----------------------------------------------------
Patrick Attlee is a journalist who enjoys the pleasures of
the barbeque. He also is interested in hair thickening
shampoo and how it can benefit both men and women alike.
You can read more at http://www.hair-thickening-shampoo.com
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