Deboned leg of lamb with herb rub

• Gluten free
• Paleo

• Meat

  • 1 kg Leg of lamb

• Produce

  • 3 cloves Garlic
  • 1 Onion
  • 1 Rosemary, Fresh
  • 50 g Thyme, fresh

• Condiments

  • 24 Black olives
  • 2 tbsp Lemon juice

• Baking & Spices

  • 4 tbsp Peppercorns, black
  • 1 tbsp Salt, Coarse

• Oils & Vinegars

  • 6 tbsp Olive oil
  • 8 Sundried tomatoes in olive oil

Found on woolworths.co.za

Description

Ingredients

• 1 kg deboned leg of lamb
• fresh rosemary
• 50 g fresh thyme, chopped
• 1 Tbsp coarse salt
• 3 cloves garlic, crushed
• 4 Tbsp black peppercorns, crushed
• 2 Tbsp lemon juice (about 3 small lemons)
• 24 black olives, crushed
• 6 Tbsp olive oil, to drizzle
• 8 sundried tomatoes in olive oil, chopped
• 1 onion, grated

Directions

• To make the rub, mix together all of the ingredients except for the lamb. Pat half of the rub onto the leg of lamb and set aside for 1 hour. Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds). Grill, turning occasionally, for 45 minutes, then remove from the heat and allow to rest for 5 minutes. Pat the remaining rub onto the lamb and finish off on the grid for a further 15 minutes, or longer if you prefer your meat well done. BROWSE OUR RECIPE COLLECTIONS