Preparation: 20' Cooking time: 100 ' Total: 14 0'

Ingredients

Servings: 4-6

• 2-2.5 kg lamb leg (in this case we used boneless leg of lamb)
• Small bunch of rosemary, cut into small 2cm sprigs
• 4-5 sc. garlic, thinly sliced
• 2 tbsp olive oil
• 2 large onions, thickly sliced
• Salt and pepper

Cobb Kit:

• Fenced Roast Rack
• Grill Grid

Method

1. Remove all packaging from the lamb and note the weight to calculate the cooking time.

2. Make incisions in the lamb with a small sharp knife, about 5 cm into the meat. If you make the holes, the meat will be more flavorful and the flavors will be less tempted to escape during cooking.

3. Cut the garlic into thin slices, cut the rosemary into small pieces. Place a small sprig of rosemary and a slice of garlic in each of the holes we have made in the lamb, pressing well with our finger. Season the meat all over with salt and pepper and then rub the lamb all over with the olive oil.

4. We prepare the COBB Grill, light a CobbleStone and wait 3-5 minutes for the smoking to stop.

5. Add a layer of aluminum foil to the fenced roasting rack and place it on the COBB. Transfer the leg of lamb onto the fenced roasting rack (over our thickly sliced onions). Roast for 20 minutes.

6. After 20 minutes, roast for another 15 – 20 mins per 500g, depending on how pink you like your lamb (remember the weight you noted before throwing away the packaging).

7. Once cooked, cover it with aluminum foil and let it rest for 15 minutes before carving. TIP: Keep the juices from the fenced roast rack covered with aluminum foil to use for gravy if you like!

___

Fuel:

Cobb Compact - 1 Cobble Stone | Cobb Premier - 1
CobbleStone or 10 charcoal briquettes| Cobb Supreme - 1 CobbleStone or 10 Charcoal Briquettes | Cobb Premier Gas - Moderate temperature.