Barbecue lamb is a thing of beauty. Combining the earthy lamb flavour with garlic and rosemary is a celebration of Easter. Cook the whole meal in the Charlie Oven, veggies too.
Easter Leg Of Lamb With Roast Potatoes
The beauty of cooking with the Charlie Oven is its simplicity and fuel efficiency. You can cook a whole leg of lamb on high in just 45 minutes because the oven is so well insulated it creates an intense cooking environment. All the charcoal and wood smoke is captured by the oven and transferred to the food. We recommend cooking roast potatoes at the same time. Please put the potatoes on a separate cooking rack directly below the lamb to bast the potatoes. Delicious!
1 leg of lamb
8-10 cloves of garlic
A handful of rosemary
A splash of olive oil
Heat the Charlie BBQ Oven
Create a generous pyramid of charcoal (roughly the size of the lamb joint) in the Charlie Oven. Light one natural firefighter, open the air vents fully top and bottom and close the door. Leave for 5 minutes to allow the fire to catch. Then add a small piece or two of wood of choice. We like to use oak. Wait 30 minutes to reach temperature. When the oven is approaching 200 degrees, Celsius close the bottom vent.
Prepare the lamb
Remove the lamb from the fridge and leave out to come to room temperature. This should take around 2 hours. Do not skip this step as the lamb will take longer to cook in the oven if it is very cold.
Slice the garlic cloves into generous slivers. Take sections of rosemary and garlic and create small pockets in the skin with a knife. Insert the garlic and rosemary all over the top of the joint. Season the lamb with salt and pepper. Then drizzle olive oil over the meat.
Place the lamb directly onto the cooking rack positioned roughly third level down from the top of the oven.
If you are roasting the potatoes simultaneously, put a roasting dish in the oven as the oven heats up. Put par-build boiled potatoes in the hot tray and season with salt and pepper and a little olive oil. Place the potatoes on a rack directly below the lamb.
Cook with the door closed for 45 minutes. Then, remove the lamb from the oven. Allow the meat to rest for at least 30 minutes covered with tinfoil.
After the meat has been resting for at least 20 minutes, toss some tender stem broccoli in a drizzle of olive oil and season with salt and pepper. Place the tender stem broccoli in the Charlie Oven directly on the cooking rack, on a high rack away from the direct heat. Cook with the door closed for 3-4 minutes. Then using tongs, flip the veggies and cook for two minutes. Serve straight away.
The addition of wood for a smoky taste is optional. The beauty of using the Charlie Oven compared to kamado/kettle type BBQs is that you can change your mind regarding the smoke intensity as you have easy access to the fire. Although you must do it safely, it's easy to remove wood from the fire (tongs, a safe place to put the wood, etc.).
The Charlie Oven is 2.5 times the size of a domestic oven, so you will have space to cook vegetables alongside the lamb and potatoes. We do this a lot to save on washing up and to give everything that charcoal flavour lift.