Grilled lamb with garlic and rosemary

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Grilled lamb with garlic and rosemary

IMG_20140809_190752 IMG_20140809_190610


  • Lamb (shoulder or leg)
  • Garlic
  • Fresh rosemary
  • Salt and pepper
  • Oil


  • Make small incisions all over the meat
  • Cut the garlic in fairly big chunks and stuff the cuts in the meat
  • Also add the rosemary to the cuts
  • Mix olive oil, salt, pepper, finely diced garlic and rosemary
  • Brush the meat with the mixture and leave at room temperature for at least an hour


  • Grill the lamb on indirect heat by putting the coals on one side of the barbecue
  • Keep brushing the meat with the oil mixture
  • When grilling on indirect heat: leave the lid on the barbecue. Grill for 1,5 to 2 hours.
  • When grilling on direct heat: turn the meat regularly and cut away (and eat!) parts that are done. Do keep brushing the meat.