BBQ Lamb with Fresh Herbs

Want to get that warm weather feeling on? Well sit back, chillax and enjoy a classic, kiwi BBQ. This BBQ lamb recipe results in perfectly cooked lamb every time.

Serves:6

Ingredients

  • 2 sprigs fresh rosemary
  • 2 tablespoons chopped fresh oregano (we love parsley too)
  • 4 tablespoons rice bran oil
  • 1/2 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 4 lamb rumps (or whole rack of lamb works well too).

Method

  1. Finely chop the rosemary and oregano. Mix together with the oil, black pepper and salt.
  2. Place the well-trimmed lamb rumps (or rack) in a shallow container and pour over the marinade. Rub well into the meat with your hands. Cover and refrigerate for about 2 hours or overnight.
  3. Heat the barbecue to medium-hot. Sear the lamb rumps on all sides, then allow to cook for about 15 minutes turning occasionally. This will achieve a medium-rare lamb, but much will depend on the heat of the barbecue and the thickness of the lamb rumps. Make sure that it is not over-cooked. Allow lamb to rest for 5 to 10 minutes before slicing.

“I love to do a Sunday Roast when all the family is together. This lamb recipe is a summery roast on the barbecue which has become my family’s favourite roast meal!” Linett Ram, Hamilton.

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