Roast leg of lamb as we know is delicious. It can however be taken to historic heights in the summer months by way of the barbeque. A lot of people are wary of cooking large joints on the barbeque but if you follow this technique you will be able to cook such meat successfully every time and really wow your guests when you provide more than just burgers and hot dogs at your next barbeque My method is based around not cooking the lamb on the barbeque except to finish it prior to serving. Instead you cook the lamb initially in your oven and then do the final touches only on the barbeque. This dish starts and ends with a top quality marinade. You can buy these but I much prefer to make my own. A good thick marinade that really sticks to the meat is to be pref weight loss erred. use your imagination on combinations of herbs and spices. I like rosemary, cumin, garlic etc but just experiment until you have a sauce you are happy with. To get the marinade into the meat, slash the leg all over to a depth of about half a centimeter, then massage your marinade into the lamb. The next thing I do is use a snug-fitting roasting tin. Using a snug tin means you keep the marinade in and around the meat while it is cooking which keeps it juicy and full of flavor. I often have to saw through the end piece of bone and fold it over in order to get it into the roasting tin. One your lamb is in the tin, cover it loosely with foil and put in the oven at about 180. The cooking time you choose depends on how rare or well done you like your lamb.
