- 2kg Boneless Lamb Leg Roast
- Salt & Pepper
- 2 Tbsp fresh Rosemary
- 2 Cloves Garlic
- 10-15 small Potatoes – peeled
- 1 Cup Oil
- ½ Cup Soy Sauce
- 1 Cup dry Red Wine
- 4 Cloves Garlic – crushed
- Small handful of fresh Rosemary
- ½ tsp Salt and Pepper
Mix all the ingredients for the marinade and blend well, either in a blender or whisk together.
Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the Rosemary.
Make small incisions in the lamb roast and push the herb mixture into these gaps.
Place the meat into a shallow dish, pour over the marinade and refrigerate for at least 2 hours, turning several times.
Once the Cobblestone is grey in colour arrange 10-15 small potatoes around the moat, sprinkle with salt and rosemary (the drippings off the roast will create very delicious roast potatoes)
Fit the grill grid and roast rack onto the Cobb and place the marinated Lamb on the Roast Rack and cover with the hood lid. Leave to roast and try to not lift the lid too often, as this will lengthen the cooking time.
After an hour or more, using a COBB probe thermometer or a digital thermometer, check the internal temperature until it has reached your desired doneness. Replace the dome lid quickly so it doesn’t slow the cooking down too much.
Medium Rare is between 55-60ºC, and Medium is between 60-65ºC
Cover and rest for 10-15 minutes before serving.
Remove the potatoes from the moat and place into a serving dish.