Ingredients
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85g (1/4 cup) plum jam
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1 tablespoon fresh orange juice
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2 teaspoons Dijon mustard
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1 1/2 teaspoons chopped fresh thyme
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2kg leg of lamb
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Steamed Baby Cream Delight potatoes, to serve (see note)
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Olive oil, to serve
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Chopped fresh thyme, extra, to serve
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Steamed green round beans, to serve
Method
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1Preheat an enclosed barbecue to 200°C. Place a wire rack in a foil barbecue tray.
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2Combine the jam, orange juice, mustard and thyme in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until the jam melts and the mixture is well combined.
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3Place lamb on the wire rack. Brush with the jam mixture, reserving one-third of the mixture for basting. Insert a meat thermometer, if using.
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4Place the tray in the centre of the barbecue. Switch off the burners located under the tray and switch the burners on either side to low. Close the barbecue.
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5Roast, brushing every half hour with the reserved jam mixture, for 1 1/2 hours or until the meat thermometer reads medium or until lamb is cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
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6Place the potatoes in a bowl. Drizzle with oil and sprinkle with extra thyme. Slice the lamb. Serve with potatoes and green round beans.
Source: taste.com.au
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