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| BBQ Joint of lamb in a mint parcel | |
 Preparation |
 Barbecuing |
 Serving |
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Wash the mint leaves in a little water and allow to drain. Meanwhile wash the joint and dry with kitchen paper towel. Make several pockets in the joint using a small sharp knife and insert the cloves of garlic. Rub the rosemary into the surface and season. Wrap the sprigs of mint around the meat and secure with string. Place on a double sheet of silver cooking foil and wrap into a parcel. |
Prepare the barbecue for cooking using the indirect method. Place the joint on the grill and close the lid of the barbecue. Cook for 11/2 to 2 hours, no need to check the meat during cooking. Open the foil and insert a fork into the meat if the juices run clear its ready. Its so simple and you have plenty of time to prepare a salad or maybe some hot crusty bread or just enjoy your self with your friends |
Plate the joint and slice the succulent meat into thick portions and
serve. The result is a moist, tender, mint infused lamb joint which will
taste terrific. Your only problem is, everybody will want more! It may be a good idea to try lamb chops or lamb shanks using this recipe first and then move on to a larger joint of lamb. |
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Meat and 2 veg Similar parcels can be prepared with the vegetables of your choosing and added to the barbecue about 20 minutes before the end of the cooking time. Just be careful and don't open the lid of the barbecue, leave closed and avoid checking to see if its cooking. The timings used are approximate and dependent on the size of the joint and heat supplied by the barbecue. Relax, be patient and enjoy the sunshine. |
Shopping List Joint of lamb sprigs of fresh mint rosemary garlic Cooking foil
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