Greek BBQ Lamb Leg
- 2.5 kg lamb leg
- 5 cloves garlic peeled and cut into slivers
- 2 onions peeled and quartered
- 250 ml white wine
- 250 ml chicken stock
- 1 kg potatoes roughly chopped
- 4 cloves garlic peeled and crushed
- 4 tbsp olive oil
- 1 lemon juiced
- 1 tbsp oregano
- 1 tbsp thyme
- 2 sprigs rosemary
- Trim the excess fat off the lamb leg, then make 2cm-deep crisscross cuts all over it. Salt the flesh and insert the garlic slivers into the cuts at regular intervals.
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme, rosemary and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hour at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- Take out the lamb at least an hour before you want to cook it, to give it time to come up to room temperature. Fire up a charcoal barbecue for which you have a lid – aim for a temperature of about 160C – then put the lamb on the grill, cover with the barbecue lid and leave to cook for an hour and a half.
- Move the lamb into a roasting tin along with the onions, chicken stock and white wine. Cover the lamb with baking paper and then wrap the tin in at least 2 layers of kitchen foil. Put the roasting tin back on the BBQ and cook for 1 hour.
- Unwrap the tin and add the potatoes and some water if required and then rewrap and roast for a further hour.