Ingredients:

For the Lamb

• 6 Cloves Garlic, minced
• 1 tbsp. Rosemary, finely chopped
• ½ cup Extra Virgin Olive Oil
• ¼ cup fresh Lemon Juice
• 2 tsp. Kosher Salt
• 1 tsp. freshly Ground Black Pepper
• 1 tsp. Lemon Zest
• 1 Boneless Leg of Lamb

For the Herb Brush

• 3 Rosemary sprigs
• 10 Thyme sprigs
• Butchers twine

Directions:

1. In a small bowl, whisk the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest until all the ingredients are well combined. Reserve a ¼ cup of the marinade for later use.
2. Place the lamb in a large resealable plastic bag and pour in the lemon mixture. Seal the bag and toss to thoroughly coat the lamb. Leave the lamb to marinade at room temperature for +-1 hour.
3. Remove the lamb from the marinade, roll into a tight cylinder and securely tie with butcher’s twine.
4. Create a herb brush by tying together the ends of the rosemary and thyme sprigs.
5. Light your Charcoal Starter full of charcoal. When the charcoal is lit and covered with gray ash, carefully pour out and arrange the coals in your Kettle Braai. Run the spit of your Kettle Braai Rotisserie through the centre of the lamb and secure the ends with the rotisserie forks.
6. Place the Kettle Braai Rotisserie on the grill, cover, and cook at medium temperature.
7. Baste the lamb with the reserved lemon marinade using the herb brush every +-15 minutes. Cook until the lamb registers at 52°C for medium-rare or 54°C for medium on an instant-read on your thermometer inserted into the center of the lamb roast.
8. Carefully remove the lamb and place onto your Steak Board. Leave to rest for +-15 minutes, slice and serve with your favourite side dish!