Roast Lamb with Garlic & Rosemary – Lamb

BBQ Recipes, Lamb

Create A Family Roast in style on the BBQ with our Roast Rack and Drip Tray Combo!

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  • Cooking Time:N/A
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  • 2KG Leg of Lamb
  • 6 Garlic Cloves
  • Bunch of fresh Rosemary
  • 3 tablespoons of Rice Bran or Olive Oil
  • 6 Medium Potatoes
  • 6 Baby Carrots
  • Tuscan Seasoning
  1. Preheat the barbeque to around 200 degrees.
  2. Make 6 or so small incisions in fleshy parts of the lamb, depending on size of lamb.
  3. Cut 4 garlic cloves into small slivers. Insert into lamb incisions with rosemary leaves.
  4. Crush remaining Garlic Cloves and mix with oil. Rub into Prepared Leg. Season with salt & pepper and lay a couple of rosemary stalks around roast.
  5. Place the lamb onto the Bar B Chef Roast holder inside the Bar B Chef Enamel drip tray.
  6. Put Bar B Chef Roast Holder and Tray into BBQ for approximately 1.5 to 2hrs, cooking indirectly.
  7. Meanwhile, peel potatoes and cut into halves. Combine 2 tablespoons of oil with 1 tablespoon of Tuscan seasoning in a mixing bowl.
  8. Place baby carrots and potatoes into the mixing bowl to coat with mixture.
  9. Put potatoes & carrots into an Enamel Drip Tray place on warming rack in centre of bbq.
  10. Roast potatoes & carrots for approximately 1- 1.5hrs or until potatoes are golden and cooked.
  11. Allow Lamb to rest before carving.
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