BBQ Leg of Lamb With Rosemary and Garlic

Ingredients

• 1 whole leg of lamb
• 1/2 cup olive oil
• 1 cup red wine
• 3 sprigs rosemary (pull the leaves off the stalks)
• 6 garlic cloves, peeled and lightly crushed
• sea salt

Directions

1. 1

   Bone, and open out the leg of lamb, trying to create a piece of meat of even thickness. Roll the meat lightly in the sea salt, garlic and rosemary. Place it in a baking tray in the centre of a large piece of tin foil. Fold up the sides of the tin foil, to create a watertight package. Throw in any remaining piece of garlic and rosemary. Pour the olive oil and red wine over the lamb, and then fold up the tin foil, creating a parcel.

2. 2

   Cook in a low oven (100 deg C/ 210 deg F) for 3 to 4 hours.

3. 3

   Drain off the juice and reserve for gravy.

4. 4

   The Lamb can either be cooked straight away on the BBQ, or wrapped in tin foil for use later. An alternative is to grill/broil it, browning the outside before serving.