1 boned leg of lamb, weighing 1.25 kg
small bunch rosemary
350 ml dry cider
small bunch rosemary
2 cloves garlic, sliced
2 tbsp spoons french mustard
salt and freshly ground black pepper
small bunch rosemary
350 ml dry cider
small bunch rosemary
2 cloves garlic, sliced
2 tbsp spoons french mustard
salt and freshly ground black pepper
method
1. Lay the lamb flat on a board, skin side down. Cut it through its thickest parts, without piercing the skin, and pull apart gently. This should make the meat of equal thickness and ensure even cooking.
2. Mix all the ingredients together for the marinade.
3. Place in a roasting tin, pour over the marinade and turn the meat over so that it is well coated. Cover and chill overnight, or for 8 hours, turning occasionally.
4. Place the rosemary on the hot coals.
5. Place the lamb on the metal grid and cook for 12-15 minutes on each side, basting frequently with the marinade, until the meat is tender and cooked to your liking.
6. Cut into thick slices and serve immediately.
2. Mix all the ingredients together for the marinade.
3. Place in a roasting tin, pour over the marinade and turn the meat over so that it is well coated. Cover and chill overnight, or for 8 hours, turning occasionally.
4. Place the rosemary on the hot coals.
5. Place the lamb on the metal grid and cook for 12-15 minutes on each side, basting frequently with the marinade, until the meat is tender and cooked to your liking.
6. Cut into thick slices and serve immediately.
serving amount
serves 6
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