| Bbq Lamb With Fresh Herbs 2 sprigs fresh rosemary |
| 2 tblsp chopped fresh oregano |
| 4 tblsp oil (olive is nice) |
| 1/2 tsp finely ground black pepper |
| 1/2 tsp salt |
| 4 Quality Mark lamb rumps |
| |
| Method |
| 1. | Finely chop the rosemary and oregano. Mix together with the oil, black pepper and salt. | | 2. | Place the well-trimmed lamb rumps in a shallow container and pour over the marinade. Rub well into the meat with your hands. Cover and refrigerate for about 2 hours or overnight. | | 3. | Heat the barbecue to medium-hot. Sear the lamb rumps on all sides, then allow to cook for about 15 minutes turning occasionally. This will achieve a medium-rare lamb, but much will depend on the heat of the barbecue and the thickness of the lamb rumps. Make sure that it is not over-cooked. Allow lamb to rest for 5 to 10 minutes before slicing. | |
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