Lamb isn't just for Sundays
It’s time to up your BBQ game. No more burnt burgers or dried out sausages for dinner. We’ve been cooking on the grill again and going to show you how to cook a beautiful joint of Lamb for your roast on the BBQ.
Today we're using a Weber Master Touch Premium which is a classic reliable coal kettle BBQ cooked by Ollie who works in our Outdoor Living Team.
Step 1 – Take the meat out of the fridge and let it get to room temperature. Then season with a rub of your choice, we went for BBQ Smokehouse rub which is available in store.
Step 2 – Wrap in foil and set the grill to 180C and place the meat on indirectly and let it smoke for 30 minutes.
Step 3 – Unwrap the foil and place the meat back on the grill directly until it reaches 71C internally. If the coals are too hot you can move the meat over to indirect to reduce the risk of the rub burning the outside.
Step 4 – Take the meat off the grill and let it rest for around 15 minutes otherwise the meat will dry out. Then carve and enjoy. 😊
This is such a simple and rewarding recipe and so versatile. Have it resting for your Sunday roast or have it on the go midweek for some lamb sandwiches. Chop up those Potatoes and roast that veg, a little bit of lamb sauce, and you're sorted. Give it a try and you are sure to not be disappointed.