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Leg of lamb with baked vegetables

Preparation time:: 15 mins

Cooking time:: 105 mins

Serves:: 6

Rating:

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Ingredients

2kg leg of lamb
4 garlic cloves, peeled, cut in half lengthways
6-8 rosemary sprigs
Olive oil

2 tbsp freshly ground black pepper

Baked Vegetables6 Sebago potatoes, peeled
Melted butter
¼ tsp smoked paprika
750g butternut pumpkin, skin on
6 small white onions, peeled
150g green beans, topped and tailed
150g broccoli, cut into florets
Extra 30g butter, chopped

Method

1. Preheat all the barbecue burners on a high heat. Trim lamb of excess fat and sinew. Cut narrow, deep slits all over the top and sides of lamb. Push garlic halves and rosemary sprigs into the cuts. Brush
all over with oil and sprinkle with pepper. Put the lamb on a wire rack in a large foil roasting tray.
2. Turn off burners directly under flat plate. Put roasting tray on the flat plate, close barbecue hood and barbecue lamb for 30 minutes.
3. To make baked vegetables, cut potatoes in half and use a knife to make deep, fine cuts in potato halves. Do not cut all the way through. Take 2 sheets of foil, fold in half and brush liberally with melted butter. Put potato on foil and fold up edges to create a tray. Brush potato with melted butter and sprinkle with paprika.
4. Cut pumpkin into large chunks. Trim bases of onions so they will sit flat on the barbecue. Brush pumpkin and onion with melted butter. Put vegetables on grill plate (after the lamb has cooked for 30 minutes).
5. Brush lamb with more olive oil, close hood and roast lamb and vegetables for a further 1 hour, turning vegetables and basting lamb occasionally. Leave in a warm place, covered with foil, for 10-15 minutes before carving.
6. While lamb is standing, put beans and broccoli on a sheet of foil brushed with melted butter. Dot with extra butter and wrap tightly to secure. Put on barbecue plate and cook for 10-15 minutes.