This is a barbecued lamb recipe with the unpredictable weather we have here in mind. If it's sunny, cook in the oven and transfer to the BBQ for the finishing flurry, if not just cook in the oven. Slice and enjoy with salad and in fresh bread rolls.
Mix together the garlic, paprika, 2 tbsp lemon jice and the oil in a large roasting tin.
Seson both sides of the lamb with salt and pepper. Score the lamb skin with a sharp knife to allow the marinade to penetrate the lamb. Place the lamb in marinade and turn to coat. Cover with foil and refrigerate for at least 3 hours or even overnight if time allows. Remove from the fridge 30 minutes before cooking.
Preheat the oven to 180C, gas mark 4. Keeping the lamb covered with foil and in the marinade, roast it in the oven for 1 hour. While the meat is cooking, light the barbecue. Remove the fil, and then tranfer the meat to a barbecue rack, reserving the juices.
Barbecue the lamb for about 30 minutes, turning it frequently, until evenly coloured - it may looked charred on the outside but will be pink on the inside.
Serve sliced on a borard with plenty of bread rolls and salad.
Tip: You can cook the lamb completely in the oven . Roast it , uncovered for 15 - 20 minutes per 500g, depending on how pink you like it.
04 January 2013
3 hours 30 minutes
1 hour 30 minutes
Serves: 4 - 6
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