Barbecued Saddle of Lamb with Lemon & Rosemary

Ingredients

• 1 boned saddle of lamb, about 2kg/4lb 8oz
• large bunch rosemary, sprigs left whole
• 3 garlic cloves, chopped
• 2 lemongrass sticks, woody outers removed, then cut in half lengthways
• zest and juice 3 lemons
• 200ml olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Light a barbecue and set it up for two zones: one medium-high direct-heat side around 400°F (200°C), and one indirect side. Soak a few rosemary sprigs in a bowl of water.

2. Finely grate the zest of the lemons, then juice them. Whisk the lemon zest and juice with the chopped garlic and olive oil in a bowl.

3. Bruise the lemongrass halves with the side of a knife, then add them and most of the rosemary to the marinade, reserving a few sprigs.

4. Rub the lamb all over with the marinade, place it in a dish, cover and refrigerate for at least 1 hour.

5. Remove the lamb from the fridge 20 minutes before grilling. Drain the reserved rosemary and toss it onto the hot coals or grill for smoke.

6. Sear the lamb over the direct-heat side for 3 to 4 minutes per side until browned, then move it to the indirect side and close the lid.

7. Cook for about 25 to 30 minutes until the thickest part reaches at least 145°F (63°C) on a meat thermometer.

8. Rest the lamb for at least 3 minutes, then slice it thinly and serve with the grilled lemongrass and rosemary.