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Roast Lamb & Veg


  • Small leg of lamb
  • New potatoes
  • Carrots - in chunky pieces
  • Parsnip - cut up in chunks
  • Thyme
  • Sprigs of rosemary
  • Vegetable oil
  • Salt and pepper
  • 2 cups of red wine
  • 2 cups of cold water


Marinate the lamb (I used deboned lamb) in some oil, thyme, salt and pepper. Light the Cobblestone as per instructions and once ready place the grill plate on the Cobb Barbecue to heat with the lid on. After 10 minutes wipe the grill plate with oil (or if using the roasting rack no need to oil the grill plate).

Mix the red wine and water together and pour one cup into the moat with the sprigs of rosemary.

Place the lamb on the centre of the grill plate and leave for 30 minutes. Meanwhile parboil the potatoes, parsnip and carrots. When done toss in some oil and mixed herbs, salt and pepper.

After 30 minutes turn the lamb and place the potatoes, carrots and parsnips around the lamb, check and fill the moat with more of the red wine and water. Turn the veg after 30 minutes. The lamb should take 1 hour 30 minutes to 1 hour 45 minutes depending on how you like it. Do not take the lid off more than necessary as you will lose heat.

If using the roasting rack you will not need to turn veg therefore leave the lid on. Cooking times will speed up if you can resist the urge to peek.

Remove lamb and leave to stand for 10 minutes whilst the veg finishes cooking.