Barbecued saddle of lamb with lemon & rosemary

Name: Barbecued saddle of lamb with lemon & rosemary
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams boned saddle of lamb, about 2kg 4lb; 1 large bunch rosemary, sprigs left whole; 3 garlic cloves, chopped; 2 lemongrass sticks, woody outers removed, then cut in half lengthways; 3 zest and juice lemons; 200 milliliters olive oil

Barbecued saddle of lamb with lemon & rosemary might be a good recipe to expand your side dish recipe box. This recipe serves 8. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 306 calories, 5g of protein, and 32g of fat per serving. If you have olive oil, lemongrass sticks, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.

Ingredients you will need

Ground Black Pepper

Lemon Grass

Rosemary

Garlic

Roll

Salt

Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.

Ingredients you will need

Lemon Zest