Some friends and I were heading off to the river for a bit of a BBQ so I decided to knock up some lamb. All I did for this was blend all the ingredients together into a paste, spread it over the lamb and left it in a ziplock bag in the fridge overnight.
The photo is the 1.5 kilo shoulder roast I did on the BBQ. It looks a bit burned in the photo because the coals were a little hot to start, but trust me when I tell you that it really was beautifully pink, tender and delicious on the inside (honestly). The sausage was a marjoram pork sausage tornade I secured with the leftover rosemary skewers after I’d used the leaves for the lamb marinade.
- 1 onion
- 6 cloves garlic
- 1/2 cup olive oil
- 2 tbsp mustard
- Lots of fresh rosemary (leaves only)
- Lots of fresh marjoram (or oregano)
- Salt and fresh black pepper
- A few good lugs of Noilly Pratt (or gin if you prefer)