Newmarket Village - Shopping & Dining

BBQ Leg of Lamb

BBQ Leg of Lamb

Combining salty chorizo and fragrant garlic and thyme to create a memorable dish for lunch.
4 - 6 3 hours+ to marinade, 80 mins to roast Piece of Cake

Method

  1. Place lamb in a large baking dish. Pierce lamb deeply all over with a sharp knife; push sausage and garlic into cuts

    Combine paprika, oil and sherry in a small bowl; rub mixture all over lamb. Cover; refrigerate 3 hours or overnight, turning lamb occasionally in the marinade.

    Preheat oven to 200°C.

    Drain lamb; discard marinade. Place lamb in a large baking dish, sprinkle with thyme. Roast, uncovered, until cooked as desired (see tips). Remove lamb from oven; rest, covered loosely with foil, for 15 minutes before serving.

    Notes / Tips

    As a general guide, roast lamb for 15 minutes per 500g for medium. The lamb can be cooked in a covered barbecue, using indirect heat, following the manufacturer’s instructions. Serving suggestion: Serve with char-grilled lemon halves and steamed snow peas.

    Credit: Women’s Weekly Food

     

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