Ingredients
Lamb
- 2 kg (4 lb 8 oz) leg of lamb
- 4 garlic cloves, cut in half lengthways
- 6–8 sprigs rosemary
- 2 tablespoons olive oil
Vegetables
- 6 potatoes
- 60 g (2¼ oz) butter, melted
- ¼ teaspoon paprika
- 750 g (1 lb 10 oz) pumpkin (winter squash)
- 6 small onions
- 150 g (5½ oz) green beans, topped and tailed
- 150 g (5½ oz) broccoli, cut into florets
- 30 g (1 oz) butter, chopped, extra
Method
1. Prepare a kettle or covered barbecue for indirect cooking at moderate heat (normal fire). Place a drip tray on the bottom grill. Trim the meat of excess fat and sinew. Cut narrow, deep slits all over the top and sides of the meat.
2. Push the halved garlic cloves and the rosemary sprigs into the cuts in the meat. Brush all over with oil and sprinkle with 2 tablespoons of freshly ground black pepper.
3. Put the lamb on the barbecue grill over the drip tray, cover and cook for 1 hour 30 minutes for medium-rare meat. Brush with olive oil occasionally. Leave in a warm place, covered with foil, for 10–15 minutes before carving.
4. To prepare the vegetables, peel the potatoes and cut in half. Using a knife, make deep, fine cuts in the potatoes. Do not cut all the way through. Take two sheets of foil, fold in half and brush with melted butter. Place the potatoes on the foil and fold up the edges of the foil to create a tray. Brush the potatoes with melted butter and sprinkle with paprika.
5. Cut the pumpkin into large chunks. Peel the onions and trim the bases, so they will sit flat on the grill. Brush the pumpkin and onions with melted butter. Place the pumpkin, onions and the tray of potatoes on the barbecue grill. Cover the barbecue and cook for 1 hour.
6. Put the beans and broccoli on a sheet of foil brushed with melted butter. Dot with the extra butter and wrap completely in the foil. Add to the other vegetables on the grill and cook for a further 15 minutes.
