Barbecued Leg of Lamb with a Rosemary Rub
Ingredients | 1.5kg boneless leg of lamb, butterflied ½ cup fresh rosemary, leaves only, roughly chopped 1 tbsp celery salt | ½ tbsp black pepper, freshly ground ½ tbsp coriander powder ½ tbsp mild Indian curry |
Instructions1. Lay the leg of lamb out as flat as possible and ensure that the meat has an even thickness. This can be difficult as the muscle structure varies, so you may have to slice the meat to flatten it. Skewer into place to maintain a flat appearance. Source: https://www.wineselectors.com.au/selector-magazine/food/barbecued-leg-of-lamb-with-a-rosemary-rub |