Grilled Lamb with Balsamic & Garlic Marinade


10 minutes preparation

Serves 4
600-800g half leg of lamb

For the marinade:

1 garlic clove, crushed
1tsp dried thyme
1tsp dried rosemary
1tsp dried oregano
6tbsp olive oil
3tbsp balsamic vinegar

To complement:

Le Mesuriers Horseradish MustardLe Mesuriers Chilli Mustard or Le Mesuriers Mint Sauce



1- Take the joint out of its wrapper and leave for 10 minutes before seasoning well with plenty of salt and black pepper.
2- Mix all of the marinade ingredients together in a bowl, before spreading evenly over the joint.  Place the joint back in the fridge to marinade for at least 1 hour.
3- Allow the joint to reach room temperature before placing on the BBQ/in the oven.  If you have any marinade left over, you can use this to baste the meat as it cooks.
4- If using an oven, turn it up to max, put in the lamb and then turn down to 170 C. and cook for 45 mins.  On the BBQ cook the joint according to your preference: 15 mins each side for well done; 10 for pink.
5- Once cooked, wrap the joint in some foil and leave to rest for at least 30 minutes.  The longer you leave it the more tender it will be.
6- Slice and serve with your favourite Le Mesuriers condiment.