Balsamic and Garlic Roasted Lamb


Balsamic and Garlic Roasted Lamb

There’s nothing quite like the aroma of slow-roasted lamb wafting through the backyard on a lazy Sunday. This weekend, I fired up my trusty Firehawk Grill and decided to make a Balsamic and Garlic Roasted Lamb, slow roasting it at 150°C for 5 hours. The result was a tender, flavourful dish that brought everyone to the table.

For this recipe, I kept the ingredients simple and complementary: chicken stock, balsamic vinegar, brown sugar, roasted garlic, and fresh rosemary. These basics combine perfectly to enhance the natural flavours of the lamb, creating a dish that’s both comforting and delicious.

Aldergrills Balsamic & Garlic Roasted Lamb Recipe BBQ

Balsamic & Garlic Roasted Lamb

Discover our Balsamic and Garlic Roasted Lamb recipe. Slow-roasted to perfection, this dish features tender, flavourful lamb infused with balsamic vinegar, garlic, and fresh rosemary.
Prep Time 10 minutes
Cook Time 5 hours
Resting Time 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Australian
Servings 6


  • Firehawk Kamado Grill Barbeques Galore
  • Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
  • Heat Resistant Gloves Barbeques Galore
  • Long Tongs Barbeques Galore
  • Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
  • FireBoard 2 Thermometer  FireBoard
  • Roasting Tray


  • 1 kg leg of lamb bone in
  • 1 cup balsamic vinegar
  • 3 cups chicken stock
  • 4 sprigs rosemary
  • 1 bulb garlic slice off the top
  • 2 tbsps brown sugar
  • salt and pepper to taste


  • Preheat your Firehawk Grill to 150°C.
  • In a small bowl, mix together the chicken stock, balsamic vinegar, and brown sugar until the sugar is dissolved.
  • Place the lamb in a roasting pan and pour the mixture over it, ensuring it is well coated.
  • Tuck the roasted garlic cloves and rosemary sprigs around the lamb.
  • Season the lamb generously.
  • Cover the roasting pan with baking paper and foil and place it on the grill.
  • Slow roast the lamb for 5 hours, basting occasionally with the pan juices.
  • Remove the foil for the last 30 minutes to allow the lamb to brown.
  • Remove the lamb from the grill and allow to rest for 10 minutes.
  • Serve with roasted potatoes and your favourite veggies


MEDIUM RARE60-65140-149
Keyword Lamb, Roast, Winter

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.

Firehawk Kamado Grill
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