Greg Hinchliffe – New South Wales

Ingredients:

(quantities as desired)

• Leg of lamb
• 1 clove garlic
• Oil
• Moroccan seasoning

Method:

Pierce the leg of lamb with a knife and add sliced garlic into the meat, then lightly rub the meat with oil and sprinkle the Moroccan seasoning over it.

Place the prepared leg of lamb on the barbecue over Heat Beads^® BBQ Briquettes and cook with the lid on, for about 1-1½ hours.

About ½ hour before the meat is fully cooked, add potatoes and pumpkin wrapped in foil. By placing a piece of cypress pine in with the meat gives a wonderful aroma to the meat and vegetables.