Serves: 6 – 8

My mother used to serve us this leg of lamb – at least three times a year – BBQed by my father. The smell of it cooking is a smell I’ve never gotten over.

I’ve cooked it plenty of time too.

Nat loves it and the boys love it.

Max turns one this weekend and we’re having a picnic to celebrate.

A picnic with crusty, buttered rolls, plenty of rocket and egg mayo… and a slices of warm, slow-rotisseried leg of lamb.

Good Lord.

Happy first birthday or whatever you cook this super simple, always amazing lamb for.

Ingredients

Leg of lamb, butterflied
1 cup red wine
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 tbsp salt
Pepper
1 tsp oregano

Method

1. Combine all the ingredients except the lamb and pour into a large ziplock bag.
2. Add the lamb and marinate in the fridge for 24 hours.
3. BBQ, basting liberally with the marinade until cooked medium.