Have you ever barbecued a leg of lamb? If you haven’t tried it before, you’re in for a real treat.

Lamb is a fantastic choice for BBQ, it has a unique flavour that’s both rich and robust, making it a great choice for anyone who’s looking for something a little different from the usual beef or chicken.

So, without further ado, let’s get started on prepping our leg of lamb!

Ingredients for your Leg of Lamb Recipe:

• 2.1-2.4kg whole leg of lamb
• 6 garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon paprika
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup red wine
• 1/4 cup beef broth

Instructions for cooking your Leg of Lamb:

1. Start by selecting the right cut of lamb and marinade for your BBQ. A whole leg of lamb is perfect for the grill as it cooks evenly and looks impressive on the dinner table.
    
2. Remove any excess fat or silver skin from the surface of the meat using a sharp knife. This will prevent the lamb from becoming too greasy and also help the marinade penetrate into the meat.

3. Season the lamb with the prepared marinade, making sure to rub it all over the meat and into any crevices.

4. Truss the leg of lamb with kitchen twine to help it cook more evenly on the grill. This involves tying the lamb at regular intervals to keep its shape.

5. Preheat your BBQ to a medium-high temperature of around 180-200°C.

6. Place the leg of lamb onto the grill, fat side up. Close the lid and cook for around 20 minutes per side, or until the internal temperature reaches around 145°F (medium-rare).

7. Use a meat thermometer to ensure that the lamb is cooked to your liking. The internal temperature should be around 145°F for medium-rare, 160°F for medium, and 170°F for well done.

8. Once cooked, remove the lamb from the grill and let it rest for at least 10 minutes before slicing and serving.

9. Serve the lamb with a side of grilled vegetables, roasted potatoes, or a fresh salad for a complete BBQ meal. 

Tips:

• For added flavour, add some wood chips to your BBQ while grilling the lamb. Hickory or mesquite work well with lamb.
• If you’re cooking a larger leg of lamb, consider using the indirect grilling method to reduce the risk of burning the meat.
• Don’t forget to let the lamb rest before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavourful meat.

There you have it, a succulent and flavorful leg of lamb that’s perfect for your next BBQ. Enjoy!