Greek Roasted Leg of Lamb
Laura Romeo - Weber Grill Master
Difficulty:
easy
Fuel Type:
- Serves 6
People
Serves 6
Prep Time
10 min.
Barbecue Time
1:30 h
Resting Time
15 min.
Ingredients
Instructions
the Ingredients
Instructions
A lamb roast with our favourite Greek flavours in every bite.
Studding a leg of lamb with slivers of garlic helps to infuse garlic flavours throughout the meat. The addition of our Weber Greek Seasoning creates a delicious exterior on the barbecue roasted lamb.
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
Related Grill Skills
- Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet. To view or download our Internal Temperature Guide Click Here
Related Grill Skills
- Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
Related Grill Skills
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse™, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
- Using a small sharp knife, make incisions all over the leg of lamb, approximately 2cm deep. Insert a small sliver of garlic into each incision. Lightly coat the leg of lamb all over with olive oil and season with Weber Greek Seasoning.
- To estimate the cooking time, measure the leg of lamb through its thickest part and cook for 1 minute per millimetre for medium doneness. For example if the roast is 90mm thick, cook for 90 minutes.
- Once the barbecue has preheated, roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it has almost reached the desired internal temperature (see tip 2).Once the barbecue has preheated, place your lamb onto the trivet. Roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it has almost reached the desired internal temperature (see tip 2).Once the barbecue has preheated, brush the cooking grills clean. Place the lamb in the centre of the cooking grill, in-between the two charcoal baskets. Roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it has almost reached the desired internal temperature (see tip 2).Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it hasOnce your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the lamb over indirect medium heat, with the lid closed, for the required cooking time or until it has almost reached the desired internal temperature (see tip 2).
- Once the lamb has cooked, remove it from the barbecue and leave it to rest for at least 15 minutes. Carve the leg of lamb and serve. This roast is terrific served with our Toasted Pistachio and Mint Salsa Verde.
Tip 1
To calculate the cooking times for any roasts (without a cavity, i.e not poultry), measure the thickness and calculate 1 minute per millimetre. For example; if the lamb roast is 90mm thick, cook it for 90 minutes for medium doneness.Tip 2:
Red Meat Doneness Temperatures: (Always keep in mind that the internal temperature of the roast will continue to rise 3 to 6C while it’s resting.) Rare: 49°C Medium Rare: 54°C Medium: 60°C Medium Well: 66°C Well Done: 68°CWhat do you need?
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