A traditional Sunday leg of lamb adapted for the barbecue
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 360 minutes |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 516 |
| Fat | 18.1g |
| Saturates | 8.4g |
| Protein | 65.3g |
| Carbs | 16.3g |
| Sugars | 2.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a barbecue to a medium-high heat.
Chop the onion into 8 pieces. Halve the bulb of garlic. Place the onion and garlic into a deep baking pan along with the rosemary.
Place the leg of lamb, meaty side down, on top of the onion, garlic and rosemary. Generously sprinkle over the seasoning. Add the beef stock and water to the pan. Cover the pan with a sheet of aluminium foil.
Place the pan in the barbecue and close the lid. Adjust the air vents to reduce the internal temperature to 160°C. You may need to top up the coals after 3-4 hours.
After 5 hours, discard the foil and carefully turn the lamb over. Close the lid of the barbecue and continue to cook for a further 45 minutes.
Remove from the grill and cover with aluminium foil for 15 minutes.
To make the tzatziki, grate the cucumbers onto a clean kitchen towel. Squeeze out the excess water. Mince a clove of garlic. Chop the dill. Place all the ingredients in a medium-sized bowl and combine. Place in the fridge until ready to use.
Serve the lamb along with the tzatziki and grilled flatbreads on the side.
