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)