The instructions that follow are for a gas BBQ, but this recipe works just as well with charcoal which requires a bit of manual charcoal shifting to achieve the right heat distribution. This recipe also works in the oven – just preheat to 200C / 400F and you are in business.
I ate this lamb with homemade tzatziki, roast potatoes and runner beans. For a crowd, I suggest the low stress option of a giant Greek salad, a few bowls of tzatziki and some warmed pita bread.
1 good quality bone-in leg of lamb
2 sprigs rosemary
6 large cloves garlic
Salt and pepper
Take the leg of lamb out of the fridge one hour before cooking.
To prepare the lamb, insert a paring knife into the leg and twist to create small pockets all over the leg. Zest the lemon onto a chopping board and strip the rosemary from the sprigs. Chop the garlic, zest and rosemary together until finely chopped. Rub the lamb with olive oil and generously season with salt and pepper. Rub the garlic, lemon zest and rosemary into the lamb, taking care to push it into the holes you created.
When you are ready to cook, preheat the BBQ to full whack. Place the lamb on the preheated BBQ skin-side down. Immediately turn the BBQ down to medium and cook for 5-7 minutes or until the meat begins to caramelise.
The rest of the cooking is done via indirect heat. Flip the leg over and move it to one side of the BBQ, with the heat on that side on the lowest possible setting. Close the lid. Keep the heat on the other side (the side without the meat) on a high enough heat to keep the BBQ at approximately 200C / 400F. You may have to adjust the heat as you go, especially for the first half hour.
Cook the lamb for approximately 40 minutes per kilo, turning the meat every half hour.
10 minutes before the lamb is due to come off, glaze the top with honey. Flip and cook for 5 minutes, then repeat with the other side. Remove to a resting dish, cover with foil and rest for 30 minutes. Carve and serve with any resting juices drizzled over the top.