Stuffed & Barbecued Organic Leg of Lamb
Melissa Thompson (@fowlmouthsfood) stuffs our stunning grass-fed lamb with parsley, garlic, lemon and black olives. A relatively simple but hugely effective flavour treatment. She cooked it on a bbq but this could easily be roasted in the oven, too.
- Prepare: 20 Minutes
- Cook: 2 Hours
- Serves 4
- 1kg Organic Boneless Leg of Lamb
- 2 Garlic Cloves
- Zest of a Lemon
- 8 Chopped Black Olives
- Handful Chopped Parsley
- Salt
- Pepper
- Chop 2 garlic cloves.
- Mix with the zest of a lemon, 8 chopped black olives (use the proper purple olives- avoid the ones that are actually black), a handful of the chopped parsley & a good pinch of salt and pepper.
- Lay the stuffing on the lamb
- Fold or roll your joint and tie with string.
- Set up your barbecue for indirect cooking and aim for a temp between 160°C-180°C (adjust the vents to bring it up or down)
- Cook indirectly - the coals on one side and the meat on the other away from the direct heat - for about 1 hour 10-30 mins, you are looking for an internal temperature of 70°c.
- Finish by using your tongs to hold the lamb directly over the coals to get a bit crispy.
- Rest for 20 minutes
- Slice and enjoy – a squeeze of lemon would go down a treat.
