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 :
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
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.