This Slow Cooked Garlic Rosemary Lamb is guaranteed to become a family favourite,
This hearty Winter Warmer will warm up your family and friends with delicious flavours of rosemary and garlic. The Mediterranean flavours pair perfectly with the lamb. The slow cooking process ensures juicy, succulent and tender meat, and emphasize its sweetness.
This Slow Cooked Garlic Rosemary Lamb will surely be a staple dish during the colder months. Consider serving it with seasonal roasted vegetables and creamy mashed potatoes for a delicious family meal. You can also get creative, and serve the lamb in wraps with tzatziki and Greek Salad!
Ingredients
- 1.5kg leg of lamb
- 2 tablespoons of finely chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 2 tablespoons of white wine vinegar
- 1 shallot, finely chopped
- 2 tablespoons of olive oil
- Seasonal roasted vegetables and creamy mashed potatoes, to serve
Method
Step 1
Using a small sharp knife, cut small slits into lamb. Place the lamb in a large glass or ceramic dish. Combine rosemary, garlic, vinegar, shallot and oil in a jug. Pour over lamb to coat. Cover. Refrigerate for at least four hours, preferably overnight.
Step 2
Preheat your barbecue on high with hood closed (refer to operating manual for preheating instructions specific to your barbecue). Place lamb in a large baking tray. Stand at room temperature for 15 minutes. Season. Reduce temperature to medium-low.
Step 3
Cook lamb, using indirect heat, for 2 hours 30 minutes to 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to rest.
Step 4
Slice the lamb and serve it with the vegetables and mash or your preferred side dish, and enjoy!
Cookware that may help you perfect this dish:
