How To Grill Lamb Leg Steaks With Rosemary And Garlic On The Weber Q1200 BBQ
Try tasty, succulent British spring lamb on a warm summer's evening
What could be nicer on a warm summer’s evening than tender, succulent British spring lamb? This recipe for leg steaks cooked on the BBQ is really quick and easy and can be prepared the night before. Richard Holden, top UK BBQ chef, and Ian Hodgett from The Barbecue Shop here in store show just how simple this delicious dish is to prepare. All the flavour is in the preparation of the marinade. We have cooked this on the portable Weber Q1200 gas BBQ, so who says all you can cook on a picnic are burgers and sausages!
- Lamb leg steaks, about 200g (7oz)
Marinade (amount depends upon how many leg steaks you are cooking)
- few sprigs rosemary leaves
- couple of cloves of garlic; grated
- little lemon zest
- sea salt
- ground black pepper
- couple of tablespoons rapeseed oil
Blitz all the marinade ingredients together in a food processor.
Place the steaks in a tray and cover with the marinade and leave for the flavours to permeate, this can be anything from half an hour to overnight.
Pre-heat the BBQ and place the marinated steaks over direct heat and cook for about 2 minutes. You are looking for caramelisation marks not charring. Turn the steaks over when they release easily from the grill and cook for a further 2 minutes on the second side. Use a digital thermometer to determine when they are cooked; they will be nicely pink at a temperature of 55 – 60C (131 – 140F).
Serve with baby new potatoes roasted on the BBQ and a green salad.
To see when Richard Holden is next demonstrating in store click here to go to our Events page.