Prep Time: 

35 mins

Cook Time: 

25 minutes




  • 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)


  1. Place olive oil, rosemary and garlic in a large zip-top bag or non-reactive dish.
  2. Add lamb to bag and turn to coat
  3. Leave 30 mins to marinate and come to room temperature.
  4. Preheat a barbecue to high.
  5. Drain excess marinade and season both sides with a good pinch of salt.
  6.  Cook lamb for 15 mins, then flip and cook a further 10 mins, or until cooked to your liking.
  7. Transfer lamb to a serving platter, cover with foil and rest 10 mins.



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