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Roast lamb on the Weber and bringing families together………

Posted on March 25, 2013 by in lamb

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Roast lamb on the table at Easter for us is such a wonderful tradition yet it seems like quite a controversial thing to do. This morning while reading up on the tradition to serve roast lamb over Easter, I felt like I have just kicked over a can or worms.

Roast lamb on Easter? Wow, there are some strong opinions on this topic trust me! Some say it is a no-no, some say yes please and others simply couldn’t give a damn.  So whether you are a Christian or not, or whether you eat certain things over Easter or not, let’s just agree to not disagree…. for now!
The last thing on my mind is to rub someone up the wrong way before a wonderful long weekend. So if you make roast chicken, roast pork, roast fish or even roast vegetables, make sure it is shared with love and compassion for one another.


I grew up with the aromas of lamb roasting in the oven on a Sunday morning, but sadly with the price of meat nowadays it has become a luxury rather than a tradition. I wanted to de-bone my leg of lamb, something I have never done my self and I also wanted the meat to speak for it self! No fancy marinades, basting sauces or rubs….just the bare necessities!

De-boning the lamb was not at all difficult, I followed this tutorial and it was over and done with in no time at all. I did not want to tie up the meat, which is what I would do if slow roasting in the oven was my cooking method of choice, but I wanted to do a butterflied leg of lamb in the kettle braai or Weber. So  I simply rubbed the meat in olive oil, flavored it with herbs and garlic and  that was it!


Roast Lamb on the Weber

serves 6 people


butterflied leg of lamb

200 ml olive oil

a few sprigs rosemary

3-4 cloves garlic – peeled and cut into thin slivers

sea salt and pepper

juice of 1 lemon


Place the leg of lamb in a glass or stainless steel dish and rub the olive oil over the meat. Season with the salt, pepper and rosemary. Use a sharp knife and pierce the meat, placing a sliver of garlic in each cavity. ( Use more or less garlic if you prefer). Cover the meat with cling film and keep in fridge for a few hours, overnight even better.

I used indirect heat to cook the lamb.  To roast meat by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate.  When the coals are  ready, place the cooking grate over the coals and place the lamb on the cooking grate, centered.  I used 20 briquettes on each side. Place the lid on the grill and make sure all the vents are open.  Cook for 45-50 minutes and place 5 more briquettes on each side. Cook for another 15 minutes. Check if the juice run clear if meat is pricked with a fork. If you prefer meat well cooked, cook for another 10-15 minutes. At end of cooking time, allow meat to rest before carving.

When you open the lid to replenish the coals, you can baste the lamb with some of the flavored olive oil you have left from marinading the meat.

Serve with potatoes and a lovely warm green bean salad with tomatoes and blue cheese or feta!


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7 Responses to “Roast lamb on the Weber and bringing families together………”

  1. Flee 27 March 2013 at 8:40 am #

    The man, he likes. Will give it a bash, sure he will be happy Thanks mills

  2. Ambelene Freemantle 28 March 2013 at 7:31 pm #

    The leg is prepared ready to go on the weber tomorrow, I know we are going to love it

    • nerinatimm 29 March 2013 at 6:39 am #

      Oooo, please let me know what you think!

  3. Winnie 29 March 2013 at 7:49 am #

    Hi Nina, it seems there are whole/crushed coriander seeds on the lamb in the picture, but not in the recipe?

  4. Alex van zyl 29 March 2013 at 2:18 pm #

    Dear Nina, I cannot bear the thought of adding more briquettes to a Weber once the food is inside. I refuse to do it. The black acrid smoke cannot be good for the food. Am I wrong? Your comments or tips please. Personally I prepare extra “hot” briguettes outside the Weber and add them. Alex

    • AndreK 14 December 2014 at 9:25 am #

      Alex….prepare them on the side and add hem fully aglow when the time comes

  5. Ambelene Freemantle 1 April 2013 at 8:17 pm #

    This was a great hit with my family this Easter, and I am doing it again this weekend for friends from Singapore

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