Barbecued Saddle Of Lamb With Lemon & Rosemary
Delight your guests with this show-stopping boned saddle of lamb recipe. Filled with aromatic rosemary, zesty lemon, and fragrant lemongrass, this dish is bursting with flavor. The lamb is beautifully marinated in a lemon-infused olive oil, creating a tender and juicy roast that is perfect for any special occasion. Fire up your barbecue and get ready to impress with this mouthwatering dish that will have everyone asking for seconds.
— Constant Cookbook
Ingredients
- 1 boned saddle of lamb , about 2kg/4lb 8oz
- large bunch rosemary , sprigs left whole
- 3 garlic cloves , chopped
- 2 lemongrass sticks, woody outers removed, then cut in half lengthways
- zest and juice 3 lemons
- 200ml olive oil
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.
- 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.
- Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.
Cook Time
45M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 583 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 47 grams protein
- Sodium Content: 0.36 milligram of sodium
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