• 80minutes
  • 676calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 lb) butterflied leg of lamb

  2. 6 garlic cloves , minced

  3. 1 tablespoon olive oil

  4. 1 teaspoon dried marjoram

  5. 1 teaspoon dried thyme

  6. 1 teaspoon rosemary

  7. salt & pepper

  8. 1/4 cup wine (if roasting)

  9. 1/2 cup water (if roasting)

Instructions Jump to Ingredients ↑

  1. Place the Lamb fat side down on a plate or Pyrex dish.

  2. Mix garlic with the oil.

  3. Salt & pepper.

  4. Work the mixture into the folds covering the lamb surface completely.

  5. Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.

  6. 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.

  7. 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).

  8. Let stand 5 minutes before carving.

  9. Check internal temperature: 160°F is medium rare - just pink.


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