Garlic and Rosemary BBQ Lamb

There’s no better Australian dish than BBQ Lamb. This delicious garlic and rosemary infused lamb is awesome if you have a crowd to feed. Best served with a salad and rice for easy entertaining.

Garlic and Rosemary BBQ Lamb
Quick Guide

Garlic and Rosemary BBQ Lamb


Eight to Ten

Preparation Time:
10 minutes

Cooking Time:
1 1/2 hours

Nutrition per serve:
222 calories
1.5g carbohydrates
16.3g fat
17.6g protein


Resting the meat is an important step to achieving tender juicy slices.


  • 1 leg of lamb
  • 6 garlic cloves
  • 6 rosemary sprigs
  • Olive oil to coat
  • Freshly ground salt and pepper


1. Take the lamb out of the fridge and set aside until it reaches room temperature. Preheat BBQ.
2. Using a knife, poke slices of garlic into the meat.
3. Strip the rosemary leaves off and add them to a mortar and pestle with a pinch of salt, pepper and a couple of tablespoons of olive oil. Grind together and bash until the rosemary is bruised. Massage this mixture into the lamb.
4. Rub some oil over the BBQ grill to stop the lamb sticking and roast for 1½ hours.
5. Cover with foil and let the meat rest for 10 mins so it can reabsorb its own juices.
6. Slice and serve!
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