Barbecued lamb and tomatoes
Barbecued lamb served with vine-ripened tomatoes for Christmas dinner - a modern take on a traditional meal.
1 large leg of lamb
6 cloves garlic
tomatoes on vine as required
freshly ground black pepper, to taste
Barbecued leg of lamb:
Preheat a barbecue with lid or oven to 180°C.
Bring the lamb out of the fridge about 30 minutes before cooking to bring to room temperature.
Slice small holes all over the lamb and poke garlic cloves into the holes.
Sprinkle with salt and pepper.
Place on barbecue rack (or oven tray if cooking in oven) and put lid back on to retain heat.
Cook for approximately 50 minutes per 1kg of lamb.
Remove from barbecue and allow to rest for 30 minutes in a roasting dish covered with aluminium foil before serving.
For more about roasting New Zealand beef and lamb go here.
Tomatoes on the barbecue:
Sit each truss in an aluminium foil 'bed'.
Place on the barbecue and cook for 20-30 minutes, while the lamb is resting.
Preheat oven to 150°C.
Place tomatoes in a single layer in a roasting pan.
Sprinkle with salt, pepper and lightly drizzle with oil.
Bake in preheated oven for 1½ hours (or 1 hour using fan-bake).
Allow to cool and serve at room temperature.
When cooked, the tomatoes should retain their shape, but be shrivelled, highly coloured and fragrant.