Easy Barbecue Grilling Recipes - Lamb

We’ll here goes with one of the most easy, best, barbecue grilling recipes ever. This is my favourite way to cook lamb on the barbecue, nothing fancy, just simple flavours that compliment the grilling process.

Not only that but because we’re going to butterfly it, the cooking time is pretty uniform irrespective of the weight of meat you need.

Get down the butcher and ask for a leg or shoulder to the weight you need and ask him or her to butterfly it. He / she will remove the bone and this creates one big slab of meat about 2 inches thick.

You can just slap the slab of lamb on the grill an enjoy watching it sizzle. A few soaked sprigs of rosemary on the coals work wonders for adding a smoky flavor.

If you are on a gas grill, just wrap the sprigs of rosemary in a foil parcel, puncture it a few times and throw it onto your flavor bars or lava bricks.

Ingredients:-

• boneless lamb of course!
• salt
• pepper
• 2 cloves garlic

Method:-

Peel the cloves of garlic and cut into pegs.Use the point of a sharp knife to make incisions into the meat and insert the garlic pegs.

Make sure your barbecue grill has settled down because lamb is quite fatty and it can cause the coals to flare. You’ll notice that the “inner” side of the lamb contains no fat so grilling this side first minimises the risk of flaring.

If your grill is well settled then go for the grilling the fattier side first, this provides a layer of protection for the meat and adds to the succulence. You will probably find that it is better to grill on this side for longer and then a shorter time for the flesh side - I find that this works well if you like your meat rare and want to be particular about how well it is cooked.

Grill to your liking of course, I’ll do mine pink so about 40 minutes in total (dependent on thickness), step that up to 30 if you like it well done.

Here it is grilling away with foil packs of potatoes in white wine and creme fraiche.

TIP - For the touch test;

If its soft to the touch it’s rare, if it’s firm and the juices are forming on the outside of the meat then it’s well done.

Serving suggestion – Cabernet Sauvignon – what else?

Related Pages:-

Information About Barbecue Tongs
More Tasty Barbecue Grilling Recipes For Lamb
Essential Tip For Peeling Garlic

Return to Barbecue Smoker Recipes Home Page from Barbecue Grilling Recipes

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