Barbecued Olive And Marjoram Lamb

Cooking lamb in a closed barbecue means that the outside gets brown while the inside stays juicy and succulent.

The ingredient of Barbecued Olive And Marjoram Lamb

• 2 about 1 2kg each easy carve lamb legs string removed
• 200g mixed pitted marinated olives coarsely chopped
• 100g marinated feta cubed drained halved
• 1 4 cup coarsely chopped fresh continental parsley
• 1 tablespoon fresh marjoram coarsely chopped
• 1 tablespoon finely grated lemon rind
• salt freshly ground black pepper
• 185ml 3 4 cup dry white wine
• 6 about 1 5kg sebago potatoes peeled coarsely chopped
• 1 2 about 700g cauliflower cut into florets
• 250ml 1 cup thickened cream
• 70g 1 cup shredded parmesan
• 25g butter
• salt freshly ground black pepper

The Instruction of barbecued olive and marjoram lamb

• preheat a closed barbecue to 180 190c place 1 lamb leg flat on a clean work surface cut a deeper slit in the meat where the bone has been removed dont cut all the way through combine the olives feta parsley marjoram and lemon rind in a bowl spread half the olive mixture down the centre of the lamb leg fold over to enclose the filling use unwaxed white kitchen string to tie at 2cm intervals season with salt and pepper repeat with remaining lamb leg and olive mixture
• place lamb on preheated barbecue plate and cook turning occasionally for 5 minutes or until brown all over transfer to a disposable foil tray cook in closed barbecue for 1 1 4 hours for medium or until cooked to your liking
• meanwhile make cauliflower mash bring a large saucepan of water to the boil over high heat add the potato and cauliflower and cook for 10 minutes or until tender drain and return to the pan use a potato masher to mash potato and cauliflower until almost smooth place over low heat add the cream parmesan and butter and cook stirring with a wooden spoon for 2 3 minutes or until butter melts and mixture is well combined remove from heat taste and season with salt and pepper
• transfer lamb to a plate cover with foil set aside for 10 minutes to rest
• add wine to juices in foil tray and stir to combine transfer to a saucepan and bring to the boil over high heat cook stirring for 3 4 minutes or until reduced by half
• slice the lamb across the grain place on serving plates and drizzle with wine gravy serve with mash

Nutritions of Barbecued Olive And Marjoram Lamb

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