Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Barbecued leg of lamb with a rosemary rub Food Barbecued leg of lamb with a rosemary rub Preparation time Cooking time Serves 4 Ingredients 1.5kg boneless leg of lamb, butterflied ½ cup fresh rosemary, leaves only, roughly chopped 1 tbsp celery salt ½ tbsp black pepper, freshly ground ½ tbsp coriander powder ½ tbsp mild Indian curry Method Lay the leg of lamb out as flat as possible and ensure that the meat has an even thickness. This can be difficult as the muscle structure varies, so you may have to slice the meat to flatten it. Skewer into place to maintain a flat appearance. Mix the rosemary, salt, pepper, coriander and curry. With your fingers, sprinkle/spread half the rub ingredients over the cut side of the lamb, then massage it in. Put the leg of lamb on a medium hot barbecue flat plate, cut side down. Cook for five minutes; spray the skin side of lamb with oil and turn the leg over to cook for ten minutes. As the lamb cooks, spray the cut side with a little oil and sprinkle over the remaining rub, pressing it into the meat using a spatula. Turn and cook for 5 minutes. Turn the meat every 5–7 minutes until it is cooked to your liking. I cook mine to medium to well done on the flat plate – you can crisp the skin on the open grill if you like. Lift meat from barbecue and allow to rest (sit on platter) for 10 minutes. Slice the meat and serve with salads or vegetables of your choice. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Aussie lamb burger Food Slow Roasted lamb saddle with sage Food Peter Gunn’s lamb neck wrapped in parsley recipe Alex Russell’s Alejandro range of wines, new to Wine Selectors, is really wowing the Panel and his 2014 Montepulciano would be ideal with the lamb. A delicious example of this Italian variety, it’s savoury and ripe yet lively and fresh with a plush core of black fruits and just the right amount of tannic grip to counter the fat in the lamb. It’s a great alternative to lamb’s traditional partner, Cabernet Sauvignon .