Barbecued Leg of Lamb Recipe
Emily Watkins serves up a brilliant barbecued lamb recipe for sunny spring days, first treated with a salt cure of rosemary and juniper for added depth of flavour.
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Cooking tools:
- Grill
- Mixing bowl
Ingredients
- 1 leg of lamb, organic
- 50g of black peppercorns
- 10g of juniper berries
- 1/2 fresh rosemary, bunch
- 1 garlic clove, crushed
- 60g of pink salt, or table salt
- 250g of sea salt
- 130g of dark brown sugar
- 5 bay leaves
- 10g of nutmeg, freshly grated
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