Lamb And Mint On The BBQ

It’s what’s under the hood that counts when it comes to barbequing out the back. A barbeque with a hood can help you create some amazing meals, which will make you the king when it comes to entertaining your friends.

Lamb and Mint

Ingredients

• 1.5 kg butterflied leg of lamb
• 1 cup (250mls) dry white wine
• 3 cloves garlic, crushed
• ¼ cup fresh mint, chopped coarser than a sailor’s jokes
• 2 tablespoon soy sauce
• 1 tablespoon brown sugar

Method

Chuck everything into a disposable baking dish (you don’t want to have to be washing up!). Cover it up and refrigerate it for 3 hours or overnight if you think you’re that organised.

Cook the lamb in a covered barbeque, over low heat for about 50 minutes or to your taste. Turn the lamb halfway through the cooking process and brush occasionally with pan juices.

This recipe is proof that man can virtually live by barbeque alone. Everyone loves a good old roast and if your barbeque has a raised lid then you can easily cook both meat and vegetables under the hood. If you have a wok burner than try making some gravy in a saucepan on that

To top off an excellent meal enjoy it with a bottle of Shiraz Cabernet.  Pretty much any decent old fashioned red, with plush, rich fruit and gently grippy tannins will go down a treat with this lamb and mint roast.

Tags: lamb and mint