Cooking leg of lamb on bbq?

Question

I have a leg of lamb with the bone in and I want to cook it on the bbq (one with lid) tomorrow. How do I do this and is there a nice marinade I can make for it tonight? I dont want to have to remove the bone by the way !

Answer 1

Roast it in the oven at 170 degrees for about an hour and 20 minutes. Then get a big handful of rosemary and throw that on the bbq coals. Get another handful of rosemary give it a bash with a rolling pin the rosemary that is, and with an olive oil and lemon dressing baste the meat then put on bbq. Keep basting and turning the meat till the outside is done well and yummy. Guaranteed the meat will be moist and juicy inside and enjoy  

Answer 2

That may be a problem to cook it evenly throughout a thick roast.  I've always BBQ'd boned, butterflied leg of lamb.  If you can get it on the rotisserie, that'd be best for even cooking.  Otherwise, you're going to be turning it over every 15 min. or so.....  It will need to grill at a lower temp to cook it through, without burning the outside too

Answer 3

Rosemary,garlic ,chopped onion & olive oil a little s&p.

Or garlic,chopped ginger,coriander,cumin,chili powder & oil.

Removing the bone will make cooking easier.

Answer 4

Provençal Rotisserie Leg of Lamb

It would be better cooked on a spit if your bbq has one. This is a lovely marinade for lamb:

For the marinade:

4 plum tomatoes, roughly chopped

1 small yellow onion

6 large garlic cloves, crushed

1 cup dry red wine

1/2 cup lightly packed fresh parsley

1/2 cup lightly packed fresh rosemary

2 tablespoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat

For the white beans:

2 cans (19 ounces each) cannelloni beans

1 cup 1/2-inch-diced tomatoes

1/2 cup thinly sliced black or green olives

1/4 cup extra-virgin olive oil

2 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

To make the marinade: In a food processor combine the marinade ingredients. Process until pureed and then pour into a large bowl.

Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.

Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from heat and reserve.

Roll and tie the leg of lamb. Skewer the leg of lamb lengthways and then centre on the spit. Set the spit on the rotisserie and let the lamb rotate over Indirect Medium heat until the internal temperature reaches 145ºF for medium rare, about 1-1/2 hours, basting the lamb with the reserved marinade every 20 minutes. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and transfer it to a cutting board. Remove the spit and let the lamb rest for 20 minutes before slicing.

Meanwhile, make the white beans: Drain the beans and transfer them to a medium saucepan. Warm the beans over medium heat until heated through. Add the remaining white bean ingredients and mix well. Taste for seasonings. Serve the white bean salad at room temperature with the sliced lamb.

Makes 10 servings