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!