Roast leg of lamb as we know is delicious. It can however be taken to historic heights in the summer months by way of the barbeque. A lot of people are wary of cooking large joints on the barbeque but if you follow this technique you will be able to cook such meat successfully every time and really wow your guests when you provide more than just burgers and hot dogs at your next barbeque
My method is based around not cooking the lamb on the barbeque except to finish it prior to serving. Instead you cook the lamb initially in your oven and then do the final touches only on the barbeque. This dish starts and ends with a top quality marinade. You can buy these but I much prefer to make my own. A good thick marinade that really sticks to the meat is to be preferred. use your imagination on combinations of herbs and spices. I like rosemary, cumin, garlic etc but just experiment until you have a sauce you are happy with. To get the marinade into the meat, slash the leg all over to a depth of about half a centimeter, then massage your marinade into the lamb. The next thing I do is use a snug fitting roasting tin. Using a snug tin means you keep the marinade in and around the meat while it is cooking which keeps it juicy and full of flavor. I often have to saw through the end piece of bone and fold it over in order to get it into the roasting tin.
One your lamb is in the tin, cover it loosely with foil and put in the oven at about 180. The cooking time you choose depends on how rare or well done you like your lamb. If you want it well done then an hour and a half will do it. Reduce the time from there according to your taste. You can use a meat thermometer to check the temperature as well, although the best way I find is to check the color of the juices coming out of the deep parts of the leg, this really tells you how the meat is coming on. Get the barbeque lit about forty minutes before the meat is done.
Once that lamb has been cooked in the oven you are ready to start barbequeing. Put the lamb onto the barbeque and start brushing all the juices from the roasting tin onto the meat. Keep turning and basting, this is what will build up the lovely charred, caramelized outer crust. After about ten minutes the lamb should be done. Remove the lamb from the barbeque and cover in tin foil to rest for ten to fifteen minutes. Reduce the pan juices while the lamb is resting. You can put it on the hob or you can just put the tray on the barbeque this will make the most unbelievable gravy. Once the lamb is rested you are ready to carve it. Carve slices off the leg and serve. The beauty of cooking you lamb like this is that the meat will be incredibly juicy and tender but it will also have the beautiful charred crust on the outside so you can serve up a mixture on each plate. Serve the lamb with wilted greens (perhaps also done on the barbeque in foil parcels) and potatoes.
Hopefully this has given you some ideas for producing beautifully barbequed leg of lamb.