Leg of lamb around 2.5kg
1 garlic bulb 1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock
Must have item: Weber Drip Trays
Step 1. Pre-heat the barbecue for in-direct 50/50 heat at approximately 200°C.
Step 2. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel 4 garlic cloves, thinly slice and then push a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions too.
Step 3. Sear the lamb over a direct heat on both sides. Reduce the heat of the barbecue to an in-direct heat of approximately 180°C. Scatter the carrot, onion, remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place the browned lamb in the drip pan.
Step 4. Roast (in-direct method) for about 1 hour 45 minutes. Turn the lamb halfway through so by the time it's cooked, each side has been in the stock. For a medium finish, cook until the centre of the meat reaches 65°C. When cooked, remove the lamb and allow to rest in a warm place covered in foil for about 15 minutes.
Step 5. While the lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little, over a direct heat if you feel you want to concentrate the flavour, skimming off any fat that comes to the surface.