This is one of Gary’s favourite recipes to cook when he has a little extra time on his hands. Its take awhile, so you need to be patient and watch the weber for 5 – 6 hrs but the results are very rewarding and well worth it.
Ingredients 1 whole leg of lamb on the bone 10g rosemary 2 cloves garlic 20g coarse salt 200g quinoa 1 red onion, finely chopped 125g fresh peas, blanched 125g sugar snap peas, thinly sliced 2 stems spring onion, sliced 50g feta cheese 30g basil pesto olive oil juice of 1 lemon salt and pepper
Method1 Make a small indirect fire in the side of a weber using 5 – 6 coals per side. This fire will need to be topped up every hour over a 5 – 6 hr period. If possible make an additional small fire with which to add to the weber. 2 Crush rosemary, garlic and coarse salt in a pestle and motor. Rub leg of lamb well. Leave to cure for at least one hour. Place lamb in the weber under a roasting dish. The leg of lamb will take 5 – 6 hours to took until the meat falls off the bone. Top the fire up with coals every hr. 3 Place a pot of water onto boil. Add quinoa and cook until quinoa is just tender. Drain and leave to cool. In a small saucepan, add a little olive and the chopped red onion. Cook for 4 – 5 minutes until soft. Add the zatar and cook for 1 minute. Remove from heat and allow to cool.. Mix together with red onion peas, sugar snaps, spring onion. Add basil pesto, lemon juice and olive oil. Season to taste with salt and pepper. Top with crumbled feta cheese.