Leg of Lamb, Sardinian Style

Number of servings : 6 Prep time: 15 minutes + 30 minutes marinating Cooking time: 1 hour 15 minutes Type

Number of servings : 6

Prep time: 15 minutes + 30 minutes marinating

Cooking time: 1 hour 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

50 ml / 1/4 cup    fresh mixed herbs (rosemary, thyme, tarragon), chopped
50 ml / 1/4 cup    olive oil
To taste     salt and freshly ground pepper
3 kg / 6 lb 6 oz    leg of lamb, bone in, visible fat removed
4 cloves    garlic, peeled, each in six slivers

Directions

In a bowl, combine the herbs, oil and seasonings. Set aside.
 
With the tip of a sharp knife, cut slits all over the meat and insert a sliver of garlic in each slit. Rub well with the herb mixture.

Place on a platter, cover with plastic wrap and let marinate 30 minutes at room temperature.

Preheat the barbecue to the hottest setting.

Place the lamb on one section of the grill and turn off the heat under that section only. Cover the barbecue and cook with indirect heat for 1 hour and 15 minutes, turning regularly until the internal temperature is 54°C / 130°F (for medium-rare).

Place the meat on a cutting board, cover with aluminum foil and let rest for ten minutes.
 
Slice and serve.

Nutritional information:

Leg of Lamb, Sardinian Style