Barbecued Leg of Lamb with Rosemary and Garlic

12:35 am on 31 October 2006


  • 1 small tunnel-boned leg of lamb
  • ½ cup of olive oil
  • Juice of a lemon
  • 4 sprigs of Rosemary, leaves stripped from stem
  • 4 large cloves of garlic salt freshly ground black pepper


Mix the olive oil, lemon juice, salt, pepper and rosemary in a bowl. Peel the garlic and cut the cloves into slivers. Pierce the meat several times with a sharp knife and insert the garlic slivers into the holes. Put the meat into a non-reactive dish and pour the olive oil mixture over it. Marinate for ½ a day turning several times making sure the meat is evenly coated with the marinade.

Pre-heat the BBQ and place the meat on the hot surface. Turn regularly and brush with excess marinade each time. The cooking time will depend on the size of the leg of lamb but no less than 30 minutes as you want it pink on the inside. After cooking, cover with a sheet of aluminium foil and let it rest for no less than 15 minutes.

Suggested wines to compliment this recipe

Cabernet Sauvignon/Merlot

Ata Rangi Celebre 2004

Tom 2002 Church Road

Glazebrook Hawkes Bay Merlot/Cabernet 2004

Pinot Noir

Gladstone Vineyard 2005

Southbank Estate 2005

Bourgogne - Cotes de Nuits 2004

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