Paul Durston from 4670 BBQ has created a delicious butterflied leg of lamb recipe perfect for Weber users.
The Bundaberg man is no stranger to cooking up a storm, with his business focused on working with traditional wood smoked barbecue meats.
Method:
Weber kettle using Heat Beads Lump Charcoal
Ingredients:
2.5kg butterflied leg of lamb
Marinade:
- olive oil
- 2 lemons
- 2 teaspoons crushed garlic
- 2 teaspoons crushed ginger
- Fresh rosemary and mint
- Salt and pepper
Combine all of the marinade ingredients and cover lamb and refrigerate overnight.
In a Weber kettle place your charcoal baskets in the centre, fill with ashed-over lump charcoal.
With lid off and all vents open, place lamb skin side down dierctly above charcoal and cook for 10 minutes.
Turn lamb over and place again directly over charcoal, put lid on and close all bottom vents.
Cook for another 25 minutes and remove lamb.
Rest in foil for 20 minutes.
Due to the uneven thickness of the leg of lamb, you will have from well done to medium rare.
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