Sweet Chilli Barbecued Lamb
A super tasty Barbecue Lamb that creates the perfect roast.
butterflied Lamb Leg Roast
sweet Chilli Sauce
Sea Salt and Cracked Pepper
Remove from the roast from the refrigerator at least 30 minutes before cooking, so the lamb comes up to room temperature.
Pre-heat the barbecue to high.
Use a sharp knife to cut incisions in the meat and fill with fresh rosemary sprigs.
Drizzle lightly with oil and season with sea salt and cracked pepper.
Once the barbecue is hot, cook the meat for 5 minutes each side to get a nicely seared crust.
Reduce the heat to medium low, brush with sweet chilli sauce and cook for another 10 minutes for medium doneness, turning every 3 minutes and brushing with sweet chilli sauce.
When cooked to desired doneness, transfer to a serving plate, cover loosely with foil and rest in a warm place for 10 minutes before carving.
Carve across the grain to ensure tenderness.