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