Everyone loves Roast Lamb, but why not give it a twist by going Argentinian style - cooking slowly over the fire and pimping with some delicious fresh chimichurri?
This recipe uses Indirect Grilling - making 2 zones on your barbecue, with the coals burning on 1 side to provide the heat, whilst the other side is cooler and enables you to roast slowly without burning - just like your oven, except with lots more flavour!
You will need a covered BBQ for this recipe, with a vent to help both control and keep in the heat - a Kettle or Weber BBQ would be perfect, as would any good covered drum style barbecue.
Ask your butcher to debone and butterfly your lamb. Supermarkets sell deboned legs, but they are normally rolled and tied with butchers string. Remove this and lay your lamb flat onto your chopping board.
Prepare your BBQ for an indirect grill, lighting the coals on just one side.
Mix your garlic, rosemary, olive oil and salt & pepper well in a small bowl, and then massage well across the entire exterior of your meat, ensuring you get it into all the folds and crevices. Roll your lamb back up and use 3 lengths of string to tie into a snug roll - once at each end, and once across the middle.
When the flames on your BBQ have died out and your coals are white, place the lamb on the cool side of the grill, cover and cook until the interior temperature is 70 degrees C for medium, or 75 C for well done. This should take approx 30mins per 500g, plus 30 mins, but use a meat probe or thermometer to check your progress!
Once you have put your lamb on the grill, make your chimichurri. Finely chop your fresh herbs and then mix well in a small bowl. Season to taste and allow the flavours to mingle for at least an hour before serving.