Method

In a bowl, mix everything except the lamb and four sliced garlic cloves together ideally using a pestle and mortar to really mash it up.

With a sharp knife, stud the lamb with small holes evenly spaced.

Coat the lamb well with the marinade and place in a large dish or tray. Pop the remaining garlic cloves and rosemary sprigs into the little holes, pressing them in.

Spoon over any remaining marinade, cover and pop in the fridge for six hours or overnight.

Remove from fridge around 30 minutes before cooking.

Pre-heat the barbecue for in-direct heat at around 180C-200C. If using charcoal, pop the lamb in a drip pan on a grate next to the coals. If using gas, place on a roasting rack and pop on the BBQ.

Roast for around 1hr 45 minutes or until it reached 60C in the centre. Allow to rest before serving.

Recipe courtesy of Honeywell’s Butchers
honeywellfarmshop.com