Wendy’s Christmas Eve Barbecued Leg of Lamb

Serves 6

When her family descends on Christmas Eve, our Customer Ambassador Wendy uses her Cobb to cook up a lovely lamb feast outside under the stars, keeping everyone well fed whilst ensuring the kitchen stays mess-free ahead of all the Christmas Day cooking.

Ingredients

  • 235ml red wine
  • 175ml soy sauce
  • 6 cloves garlic, crushed
  • Large handful chopped fresh mint
  • 2 tbsp fresh rosemary
  • 1 tbsp coarsely ground black pepper
  • 2kg leg of lamb

Instructions

  1. Mix all the flavouring ingredients together in a shallow bowl large enough to hold the lamb. Add the lamb, coat well then cover and leave in the fridge for up to 24 hours, turning frequently.
  2. When you’re ready to cook, lift out the lamb, setting the marinade aside for basting during cooking.
  3. Barbecue the lamb over a medium high heat on the Cobb for about 20 minutes on each side, basting frequently with the marinade.
  4. Once cooked to your liking, remove from the heat, cover loosely with foil and leave to stand for 5 minutes. Serve with creamy mash, roasted red onions and garlic, and green beans.