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Herb stuffed leg of lamb

By June 12, 2020 , ,

Lamb is one of my favourite meats and I love to slow cook it on the BBQ. It is one meat that loves strong flavour. This is a simple enough dish to make, get your butcher to bone out the leg of lamb for you, so all that's left for you to do is add the herb filling and tie it up. Make sure the butcher leaves some fat on the outside of the lamb to stop it from drying out whilst cooking.

1kg lamb leg boned 
10g fresh rosemary
10g fresh thyme
10g fresh parsley
10g fresh chives
30g dijon mustard
Salt and pepper
50ml olive oil
Butchers twine 

Finely chop all the herbs and mix together
Open up the lamb leg so it lies flat on your chopping board 
Smear the inside with the dijon and sprinkle all over with the herbs
Roll the leg up and tie together with the butchers twine to hold it together, it doesn't have to be perfect so as long as the leg stays together
Coat with olive oil and season with salt and pepper
You can cook this in the oven as well as the BBQ, pre heat the oven to 130c (fan) 140c (normal)
For the BBQ set up for indirect cooking at 130c
Cook for 6 hours basting regularly, allow to rest covered in a warm place before carving

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