Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 4-lb leg of lamb
- 4 to 6 garlic cloves, thickly sliced
- 2 tbsp olive oil
- 1 tbsp herbes de Provence
- coarse sea salt and freshly cracked black pepper to taste
Directions
Preheat the barbecue to medium-high.
Meanwhile, with a sharp, narrow knife, make numerous, deep slits into the flesh of the lamb.
Stuff the garlic slices into the slits.
Brush the lamb with the olive oil; rub with the herbes de Provence, salt and pepper.
Set the lamb on one side of the barbecue; close the lid.
Turn the heat off on the side of the barbecue the lamb is sitting on; leave the other side set to medium-high.
Cook the lamb, turning occasionally, until the desired doneness is achieved; 65 to 75 minutes should cook the lamb to medium, medium rare.