Bluey's Greek Style BBQ Lamb Leg Roast

Sunday, 15 March 2015 6:07:26 pm Australia/Brisbane


Serves 6-8


2.5kg – 3.0kg Leg of Lamb

10-12 Cloves of Garlic

15gms Ground Pepper

30gms Ground Sea Salt

20gms Fresh Oregano – Finely Chopped

40mm Fresh Lemon Juice (3-4 fresh lemons)

40mm Olive Oil

2 Large Sprigs of Fresh Rosemary


Chop and push into the lamb (use a small sharp knife to pierce the flesh) half the garlic cloves and half of one rosemary sprig split into small sections. In a bowl, mix the olive oil, lemon juice, salt, pepper, oregano and the rest of the garlic, crushed and the other half of the rosemary sprig, finely chopped.

Squeeze the residue lemon quarters over the leg and then grind sea salt all over.

Baste the leg with the mixture using the remaining rosemary sprig and place into a hot barbecue. Cook at 250c for the first 15 minutes and then drop back to 200c for the remainder of the cooking time (20 minutes for every 500g, plus resting) basting the leg every 15 minutes using the rosemary sprig as the basting brush.

Allow to rest for 15 minutes in the barbecue (hood down and turned off) and carve on an angle so that each cut gets a little of the crust.

Make sure to keep a tray or bowl of water on the warming rack at one end throughout, and have your leg placed in the middle of the BBQ with no burners on directly under. If you have a wire basket, this is a great way of keeping the roast raised slightly and allowing the heat to circulate ensuring an evenly cooked, unbelievably juicy roast!


Posted in Lamb By Noel Gurney

Roasted lamb shoulder with basil pesto

Wednesday, 21 November 2012 9:14:06 pm Australia/Brisbane




Preparation time: 

5 minutes

Cooking time: 50 minutes


  • 1 kg boned, rolled, tied lamb shoulder
  • 4 tbsp basil pesto
  • 3 large potatoes, peeled, cut into large chunks
  • 1 large red capsicum, cut into thick strips
  • 1 large green capsicum, cut into thick strips
  • 2 zucchinis, cut into large chunks
  • 2 tbsp olive oil2 whole garlic bulbs, halved crosswise
  • Mixed leafy green salad, to serve


Preheat oven to 180°C. Brush the lamb with 1 tbsp basil pesto.

Put the potatoes, capsicums and zucchinis into a roasting dish.

Combine the oil and remaining pesto and drizzle over vegetables.

Place an ovenproof rack in the roasting dish directly over the vegetables.

Place the lamb on the rack and tuck garlic bulbs in the roasting dish.

Roast the lamb for 40-50 minutes for rare, 50-60 minutes for medium, 60-70 minutes for well done.Remove lamb, cover loosely and allow it to rest for 15 minutes.

Remove capsicums, zucchinis and garlic to serving platter, cover loosely to keep warm. Raise the oven temperature to 200°C and return the potatoes to the oven to brown while the lamb rests. Serve the lamb with the roasted vegetables and a salad.


Suggested oven roasting times per 500g for lamb loin, leg or shoulder, easy carve leg or boned shoulder: Cook at 180ºC. Rare 20-25 minutes, Medium 25-30 minutesWell done 30-35 minutes.Recipe courtesy of Jackeroo, "the free range farmer".

Posted in Lamb By Noel Gurney

Lamb on the Spit

Monday, 22 March 2010 11:35:22 am Australia/Brisbane

This basting recipe is for a whole lamb on the spit, and is perfect for a boned leg of lamb on the rotisserie, but can be used in smaller proportions for basting any cut of lamb on the BBQ.

  • 30 lemons, squeezed (Fresh is better than the bottled one)
  • 10 cloves garlic, crushed2 whole bottles of dried Oregano
  • 4 heaped tsp salt
  • 2 cups olive oil

Once lamb is on spit, paint the basting on continually while cooking 4 - 5 hours. You can put extra cloves of garlic in lamb, if you like it really garlicy, otherwise the basting on its own gives it a really nice, not overly strong, garlic taste.Please don’t try to put an entire lamb on your BBQ rotisserie! All meat or poultry being cooked by rotisserie should be roughly the length of the back burner – for obvious reasons.

Posted in Lamb By Noel Gurney

Lamb Fillet & Pumpkin Salad

Monday, 22 March 2010 11:15:14 am Australia/Brisbane

Serves 4


  • 500g lamb fillets
  • 400g Jap pumpkin
  • Bunch of spinach leaves
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves of garlic, crushed
  • 1 tablespoon cumin seeds
  • 1 teaspoon brown sugar


  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • 1 tablespoon rosemary leaves


  1. Mix together the garlic, olive oil, cumin seeds and brown sugar.
  2. Marinate the lamb for 20 mins.
  3. Cut the pumpkin into thin slices (approx. 1cm), brush with a little olive and bake in the oven on 180 for approx. 20 minutes or until cooked.
  4. Pre heat bbq and cook lamb to your liking.
  5. Allow the lamb to rest for 5-10 minutes and then slice whilst still warm.
  6. Place spinach on the plate, top with warm pumpkin and lamb and serve with dressing.

To make dressing

  1. Combine all ingredients and serve.
Posted in Lamb By Noel Gurney

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