Barbequed Lamb with Tarragon

This is the barbequed lamb from our ‘Scandinavian weekend’. It’s pretty simple, but I’d taken the picture, so I thought I’d put it up here.


Serves 2 generously or 4,  frugally


  • Half leg of lamb, boned
  • Buch of tarragon
  • 4-6 garlic cloves, roughly chopped (I left them whole – as in the picture – but being in the centre of the meat, they were still a little underdone at the end)



  1. Set up a kettle barbeque to cook indirectly. (I.e. put the briquettes in the side compartments, put some water in a disposable foil drip tray and place at the bottom of the barbeque. Place the grill back on top).
  2. Unroll the lamb and season both sides with salt and pepper.
  3. Lay the meat fat side down, and cover with the tarragon and scatter the garlic over the top.
  4. Roll the meat back up and tie it with kitchen string to secure it.
  5. Place the meat in the centre of the grill and put the lid on.
  6. Cook for about an hour. If you have a meat temperature probe, you want the centre to be up to 55 – 59 for medium rare.
  7. Remove the string and carve

A tip: A few wood chips on the briquettes at the start of cooking would be good too – hickory woodchips are the traditional option, which you can buy from barbeque suppliers. If you can’t get hold of any, or if you prefer, you can use any fruit tree wood; I put a few cherry twigs on.  Don’t use pine as it imparts a resinous flavour.

We had this with Pointed Cabbage with dill & peas and potato salad.






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