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Marinated Barbecue Roast Lamb

This Marinated Barbecue Roast Lamb is a favourite with nutritionist Casey-Lee Lyons‘ family. Smothered in fragrant herbs and spices, it’s packed with flavour and aroma — the perfect way to celebrate the festive Christmas season.

Even better: it’s gluten-free, casein-free, and sugar-free, which means you can indulge while staying healthy.

Serve the lamb with these side dishes for a complete gluten-free, casein-free, and sugar-free Christmas [..]

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Marinated Barbecue Roast Lamb
INGREDIENTS
  • 3hour MINS
  • Bake
  • dinner
  • Gluten Free
    Sugar Free
    CASEIN FREE

METHOD

1.

Score the top side of the lamb in a 1 cm x 1 cm criss-cross pattern.

2.

In a large bowl (big enough to place lamb into), mix olive oil, thyme, rosemary, garlic, cumin, paprika, chili powder, salt, and pepper. Place lamb into the marinade mix and rub over surface to coat well. Cover and refrigerate for 2-3 hours (overnight is best).

3.

Pre-heat barbecue for indirect heat to 160°C. You’ll turn off burners directly under the lamb and use the outer burners for roasting.

4.

Place the meat onto the barbecue grill plate, close lid, and cook for 1.5 hours or until cooked to liking.

5.

Meanwhile, combine basting ingredients and baste lamb after 30 minutes of cooking time.

6.

Remove cooked lamb from barbecue , cover loosely with foil, and and allow to rest before carving.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 2.5 kg leg of lamb
  • 125 ml extra virgin olive oil
  • 3-4 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 3 cloves fresh garlic, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • Pinch chili powder (optional)
  • Salt and pepper
  • FOR BASTING:
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • Juice of 1/2 lemon

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