Thebestbbqlegoflamb Recipes

LAMB KABOBS

Steps:

• Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
• In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
• Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
• Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
• Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

BBQ RACK OF LAMB

Steps:

• For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
• Place the lamb in a large baking dish or resealable plastic bag.
• Pour the marinade onto the lamb and rub the mixture all over the lamb.
• Cover and leave to marinate in the fridge overnight.
• Bring the barbecue to a medium temperature, about 160°C.
• Place the lamb bone side down first and sear for 4 minutes.
• Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
• [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
• Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
• Serve with green salad and your favourite barbecue side dishes.

THE BEST BBQ LEG OF LAMB

Steps:

• Marinate at least for 1 day.
• Best on BBQ slowly cooked over a low flame for a few hours.
• Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
• Absolutely delicious.

BBQ OR ROASTED SPICED LEG OF LAMB

Steps:

• Place the Lamb fat side down on a plate or Pyrex dish.
• Mix garlic with the oil.
• Salt & pepper.
• Work the mixture into the folds covering the lamb surface completely.
• Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
• To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
• To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
• Let stand 5 minutes before carving.
• Check internal temperature: 160°F is medium rare - just pink.