Prep Time
15m
Cooking Time
1.5 - 2h
Serves
4
Fuel
Gas
Ingredients
Method
01.
Preheat the barbeque to around 200 degrees.
02.
Make 6 or so small incisions in fleshy parts of the lamb, depending on size of lamb.
03.
Cut 4 garlic cloves into small slivers. Insert into lamb incisions with rosemary leaves.
04.
Crush remaining Garlic Cloves and mix with oil. Rub into Prepared Leg. Season with salt & pepper and lay a couple of rosemary stalks around roast.
05.
Place the lamb onto the Bar B Chef Roast holder inside the Bar B Chef Enamel drip tray.
06.
Put Bar B Chef Roast Holder and Tray into BBQ for approximately 1.5 to 2hrs, cooking indirectly.
07.
Meanwhile, peel potatoes and cut into halves. Combine 2 tablespoons of oil with 1 tablespoon of Tuscan seasoning in a mixing bowl.
08.
Place baby carrots and potatoes into the mixing bowl to coat with mixture.
09.
Put potatoes & carrots into an Enamel Drip Tray place on warming rack in centre of bbq.
10.
Roast potatoes & carrots for approximately 1- 1.5hrs or until potatoes are golden and cooked.
11.
Allow Lamb to rest before carving.
