|Barbecued Lamb Joint with a Fresh Mint Wrap
Joint of lamb
Sprigs of fresh mint
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 it's ready.
It's so simple and you have plenty of time to prepare a salad or maybe some hot crusty bread or just enjoy yourself 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.
Relax, be patient and enjoy the sunshine.
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.