Garlic Studded Mustard Lamb
Serves: 4
Prep Time: 15 minutes
Cooking Time: 55 minutes Closed Lid Cooking.
Heat setting:
4 burner barbecue
High oven (270C-285C)
No.1 Burner - HIGH
No. 2 & 3 - LOW (3x Grill Plate)
Equipment:
Aluminium foil tray
Ingredients:
1.8kg leg of lamb
3 cloves garlic, sliced
¼ cup seeded mustard
¼ cup olive oil
1 tablespoon chopped rosemary, plus extra sprigs, to serve
2 red onions, cut into quarters
Steamed green beans, to serve
Method:
- Preheat the barbecue to 270C. Spray foil tray with cooking oil to lightly grease.
- Using a small sharp knife, make slits in top of lamb. Place a slice of garlic in each slit. Brush lamb with mustard. Place in prepared tray with onion. Drizzle with oil. Season. Sprinkle with chopped rosemary. Place tray on top rack of barbecue. Cook, brushing occasionally with any tray juices, remaining honey mixture, for 55 minutes for medium-rare or until cooked to your liking. Remove from barbecue. Cover with foil. Rest for 5 minutes.
- Garnish with rosemary sprigs. Serve with beans and onions.
