Serves 6

Ingredients

• 1 butterflied Leg of Lamb 1.3k
• 1 tbsp Olive Oil
• 1 tbsp Lemon juice
• 2 tbsp Soy Sauce
• 1-2 cloves Garlic, crushed
• 1 tsp Oregano
• 1 tbsp fresh Mint chopped
• Salt & ground Black Pepper
• ¾ cup Beef or Lamb Stock

Directions

1. For the marinade, mix all the ingredients except the last two.
2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
3. Prepare the COBB Cooker and light a Cobblestone.
4. Pour the stock into the moat.
5. Place the grill over the heat, lightly rubbed with oil.
6. Season the Lamb with Salt & Pepper, seal both sides of the leg of lamb in Frying Pan and place on roasting rack.
7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
8. Once the meat is ready, let it stand for five minutes before carving it.

The Sauce:

Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.

Recipe Compliments of Cobb Global

Photo Compliments of Taste.com