User Manual

27
Roast Leg of Lamb
Roast – Indirect Medium Heat
Equipment: Pulse™ trivet
20 mins prep – 1 ½ hours cook
Serves 6
Ingredients
2kg leg of lamb
3 garlic cloves, sliced lengthways
Sprigs of rosemary
Juice of ½ a lemon
Salt
Freshly ground black pepper
Method
Turn on and preheat your Weber Pulse
for indirect cooking over medium heat
with a trivet.
Using a sharp knife, cut 10 to 12 small slits
into the flesh of the lamb. Push a piece of
garlic and a small sprig of rosemary into
each slit.
Squeeze the lemon juice all over the lamb
and then season with salt and pepper.
Once the barbecue has preheated, adjust
the control knobs to MEDIUM.
Open the lid and place the leg of lamb
in the centre of the trivet. Close the lid
and cook for 1 ½ hours, or until cooked
to medium. If you wish, use your inbuilt
iGrill thermometer to monitor and cook
your lamb to perfection.
See the set-up instructions on page 15 in
this handbook.
Once cooked, remove your lamb from the
barbecue and leave it to rest for 15 to 20
minutes before carving.