Barbecued lamb in red wine and garlic marinade
Barbecuing is an artform, says our homecook hero, Gary Stone, because no two cuts are the same - and he should know.
Photo: Sahlan Hayes
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- 600g piece lamb rump
- 3 cloves garlic, crushed
- 2 cups red wine
Place the rump, red wine and garlic in a dish, packed tightly. Cover, refrigerate and marinate overnight.
Remove dish from the fridge and bring to room temperature. Place meat on a very hot grill, skin down so the fat is directly on the grill. Cook for 5 minutes with the barbecue lid down until fat starts to melt away. (Don't worry if the fat starts to burn, it can be cut off at the end.)
Turn the heat down and place rump onto its face for 5 minutes, then onto the back for a further 5 minutes.
Keep turning every few minutes until cooked all the way through. This method results in medium-rare meat; cook a little longer for well done.
Cut into thin slices and serve.