Prep Time:
35 mins
Cook Time:
25 minutes
Serves:
4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary (or dry if you can’t get fresh)
- 4 cloves of garlic, grated
- Himalayan pink salt (or sea salt)
Method
- Place olive oil, rosemary and garlic in a large zip-top bag or non-reactive dish.
- Add lamb to bag and turn to coat
- Leave 30 mins to marinate and come to room temperature.
- Preheat a barbecue to high.
- Drain excess marinade and season both sides with a good pinch of salt.
- Cook lamb for 15 mins, then flip and cook a further 10 mins, or until cooked to your liking.
- Transfer lamb to a serving platter, cover with foil and rest 10 mins.
Enjoy.
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