Leg of Lamb Roast in a Weber kettle BBQ by Schueys BBQ

leg of lamb

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers sweetness without alcohol, while cooking wine is less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and seasoned water can be a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile, while canola oil is often less expensive.

Ask your butcher for a bone-in leg of lamb, about 2.2 kilograms.

Cut a criss-cross pattern in the fat and flesh of the lamb, not deeper than 5 millimeters.

In a shaker, combine kosher salt, lemon pepper, rosemary, oregano, garlic powder, and onion powder; shake well.

Rub olive oil all over the leg of lamb, ensuring it's coated.

Generously coat the lamb with the seasoning mix, rubbing it into the score marks.

In a pan, add 3 roughly chopped onions, skin on, for gravy.

Prepare a Weber kettle BBQ for roasting at temperatures of 220 degrees Celsius and above.

Fill a charcoal starter with briquettes and light them until ashed over.

Place charcoal baskets in the center of the grill and add the pan of onions with 3 cups of warm water in between them.

Put the grill in place and cover with the lid, ensuring vents are wide open, for 10 minutes to warm up.

Place the leg of lamb in between the charcoal baskets on the cooking grate and insert an internal temperature probe.

Set the probe to 59 degrees Celsius and cover the grill, keeping the lid vent to one side for the first hour.

After one hour, spin the lid 180 degrees for even cooking.

Cook the lamb for about 1.5 hours total until it reaches an internal temperature of 59 degrees Celsius, then remove from heat.

Let the lamb rest under heavy foil for at least 30 minutes, allowing the internal temperature to rise to 63 degrees Celsius.

For the gravy, put the pan with onions over medium to high heat, adding beef stock and white wine.

Scrape the bottom of the pan to loosen any bits, then simmer for 10 to 15 minutes to reduce the liquid.

Strain the mixture, then in another pan over low heat, melt unsalted butter and whisk in flour until brown.

Add the flour mixture to the gravy and heat until thickened, seasoning with salt and pepper to taste.

Carve the leg of lamb and serve with the gravy.

Cooking Techniques

Equipment Needed

Spice Level: