- Olive Oil (2 tablespoons) - To Coat and Enhance Flavor
- Lemon Zest (1 teaspoon) - Adds Freshness and Aroma
- Salt (to taste) - To Season the Meat
- Black Pepper (to taste) - For Additional Flavors
- Optional: Honey or Maple Syrup (1 tablespoon) - For Glazing (optional for a sweeter barbeque flavor)
- BBQ Rub Mix (cayenne pepper, paprika, brown sugar) - For Extra Barbeque Flavor (optional)
*Note: Adjust quantities according to personal preference and the number of servings needed.*
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Steps
### How to Make Aussie Barbequed Boneless Leg of Lamb
Barbecuing a boneless leg of lamb is an excellent way to enjoy the rich flavors of Australia's culinary traditions! Follow this detailed recipe for a delicious, mouthwatering dish that will impress your guests.
#### Ingredients:
- 1 x boneless leg of lamb (approx. 2 kg)
- 4 cloves garlic, crushed
- 3 tbsp olive oil
- Zest and juice from 1 lemon
- 1 tsp dried oregano
- 1 tsp dried rosemary
- Salt and pepper to taste
- 100g thick-cut bacon (optional)
- Fresh parsley for garnish
#### Equipment:
- Charcoal grill or gas barbecue
- Aluminum foil
- Meat thermometer
### Step-by-Step Guide:
1. **Preparation:**
- Preheat your barbecue to medium heat.
- Rub the lamb all over with olive oil, ensuring it's evenly coated.
2. **Seasoning:**
- Mix together crushed garlic, lemon zest and juice, dried oregano, rosemary, salt, and pepper.
- Apply this mixture generously to the lamb, making sure every part is well coated.
- If using bacon, wrap a few slices around the leg of lamb for added smokiness.
3. **Marinating:**
- Cover the lamb with aluminum foil and let it rest in the refrigerator for at least 4 hours or overnight. This helps the flavors penetrate deeply into the meat.
4. **Grilling:**
- Remove the lamb from the fridge about an hour before grilling to allow it to come to room temperature.
- Place the lamb on the barbecue, fat side up if using bacon. Leave the foil in place for the first 10-15 minutes to lock in moisture.
- Grill the lamb for approximately 30-40 minutes per pound or until the internal temperature reaches 63°C (145°F) for medium-rare.
5. **Resting and Serving:**
- Once done, remove from heat and let it rest for at least 10 minutes to allow the juices to redistribute.
- Carefully unwrap the lamb and slice against the grain. Garnish with fresh parsley before serving.
#### Tips:
- For extra flavor, baste the lamb occasionally during cooking with a mixture of lemon juice and olive oil.
- To check if your barbecue is hot enough, hold your hand 5 inches above the grates; you should be able to keep it there for no more than 3 seconds.
By following these steps, you can prepare an Australian-style barbequed boneless leg of lamb that will bring a taste of the great outdoors into your kitchen. Enjoy!
**Keywords:** Aussie Barbequed Lamb, Boneless Leg of Lamb Recipe, Barbecuing Techniques, Australian Cuisine, Outdoor Cooking
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This recipe is not only delicious but also perfect for hosting an outdoor gathering or family dinner. Make sure to share it with friends and family who love a good barbeque!