Barbecued Leg of Lamb with Olives is a traditional Australian recipe for a classic whole leg of lamb cooked on a barbecue and served with an olive and raisin compote. The full recipe is presented here and I hope you enjoy this classic Australian version of: Barbecued Leg of Lamb with Olives.
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Lamb on the barbie is one of Australia's national dishes. Here a whole leg of lamb is cooked and it's kept moist with olive brine.
Ingredients:
2kg lamb leg on bone
Sea-salt flakes and freshly ground black pepper, to season
250ml extra-virgin olive oil
1 cup black pitted olives, chopped, brine reserved
1 cup green pitted olives, chopped, brine reserved
1/2 cup raisins, chopped
1/2 cup green tomato relish
500ml grape juice
4 bay leaves
1 bunch rosemary, tied as a bunch
Method:
Pre-heat your barbecue to medium.
Score the top of the lamb in fine parallel lines, then season generously. Drizzle with 1 tbsp of the oil. Cook over a moderate barbecue flame for 1 hour, turning regularly. Or, place in a pre-heat oven at 220°C fan (240°C conventional), put lamb on a roasting rack over a baking tray and cook for 20 minutes, then reduce the oven to 180°C fan (200°C conventional) and roast a further 1 hour for medium-rare, or until cooked to your liking.
Meanwhile, in a bowl, mix olives with raisins, relish and 1 tbsp of the oil, pour onto a sheet of kitchen foil, wrap in the foil then set to the side of the main barbecue heat to cook very gently. Pour the reserved brines and juice into a small saucepan, add the bay leaves and remaining oil. Set over medium heat, bring to a simmer and cook until the volume has reduced by three-quarters.
Baste lamb regularly with brine mixture while cooking, using a bunch of rosemary as a brush. When the meat is done, remove from the barbecue or oven. Set on a chopping board, cover with foil and allow to rest for 15 minutes, then carve and serve with the olive and raisin compote.
