Summer Lamb Recipe

Australians Love a Lamb Recipe on Australia Day!

I love my barbecue. Who doesn’t? And this week is Australia Day and here’s what’s cooking!

Firstly you need coals. I have tried the weber q and it’s just not charcoal but of course if that’s what you like that’s your choice.

Spit Roasted Lamb Leg and Brown Rice Salad!

Serves 6

2 kilo de-boned lamb leg (grass fed of course)

1 Tb Garlic

1 Onion chopped

1 Tb Garlic Powder

1Tb Onion Powder

2 Tomotoes

1 Tb Oregano

1 Tb Salt

1 tsp pepper

1/2 Cup Fresh Oregano

1 Lemon

Get your meat cut in chunks to spit, put in container and combine with ingredients above. Always best overnight and if so leave out Lemon and Salt until morning.

Get your charcoal ready and spit your meat. Cook on Rotisserie slowly for 2-3 hours. Raise it to cook slow and render the fat after the initial injection of heat.

Baste with some of the remining mixture but add 1/2 cup olive oil, more lemon and salt. Use a combination of garden herbs to batse the meat 🙂

Slice finely in tray and add salt, lemon oregano to taste.

Serve with your seasonal summer salads. My favourite are greek garden salads and a brown rice salad with carrot and pepita’s.


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