6 to 8 servings

Barbecuing has now started with the warmer weather approaching. This is a delicious roast lamb for the family or entertaining. It’s so helpful  and easy to be able to purchase boneless lamb these days. When the bone is removed from the leg of lamb, it’s called ‘butterfly’, creating a roast ideal for grilling or barbecuing. The roast can be bought already boned or you can ask the butcher to bone it or bone it yourself! Barbecuing intensifies the great flavour of lamb as does broiling. Lamb is best served medium to rare to retain maximum moisture and flavour.

  • 1 boneless leg of lamb about 4 lbs (2 kg) slowly defrosted
  • 1 tbsp (15 ml) olive oil
  • 1 to 3 garlic cloves, minced
  • 1 tbsp (15 ml) freshly ground black pepper
  • 1 tbsp (15 ml) dried oregano or finely chopped fresh oregano
  • 1 tbsp (15 ml) fresh or dried rosemary, chopped

Spread the meat open with the skin side down. To allow the meat to cook evenly, cut about 2 inches (5 cm) deep through the centre of the thickest (the thigh) section of the roast and spread the 2 parts open. Combine the oil, garlic, pepper, oregano and rosemary in a bowl and rub the mixture over the meat.

Brush the barbecue rack lightly with oil and place it the rack about 3 inches (7.5 cm) from heat source. Preheat the barbecue on medium. Place the roast on the rack with the fat side next to the heat source. Close the barbecue lid for 20 minutes. Turn the lamb and continue cooking for 20 to 25 minutes until the lamb is medium rare. If using meat thermometer, place it in the thickest part of the meat until it registers 150 degrees F (65degrees C).

To broil the lamb, place the meat in a pan, 6 inches(15 ml) from the heat and broil for 45 to 50 minutes, turning twice.

Rest the meat 20 minutes before carving to allow the juices to return to near the outside and give a juicier roast.

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