Spicy barbecued leg of lamb

spicy barbecued leg of lamb

Serves 8

  • 3 sticks lemon grass

  • 5 cm piece fresh root ginger, peeled and chopped

  • 5 cloves garlic, peeled and chopped

  • 6 lime leaves

  • 1 good pinch ground cumin

  • zest and juice of 1 lemon

  • sea salt

  • freshly ground black pepper

  • 1 quality leg of lamb, boned and butterflied

  • a few sprigs fresh mint, leaves picked and finely chopped

  • fat-free natural yoghurt

  • 1 lemon

  • rocket, to serve

Preheat your oven to 200ºC/400ºF/gas 6 and light your barbie.



Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.



Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.



Take the lamb out of the roasting tray and drop it on the preheated barbie. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you'll have a lovely smoky, crispy surface on the meat.



Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

Nutritional Information

Spicy barbecued leg of lamb

With minty lemon yoghurt for dipping

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This deliciously spicy rub turns into a gorgeous, smoky and crunchy crust on the leg of lamb
Serves 8
1h (plus resting time)
Super easy
Method

This recipe uses the same pre-bake method as the barbecued pork belly, but it's cooked for less time to keep it nice and pink.

Preheat your oven to 200ºC/400ºF/gas 6 and light your barbie.

Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.

Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.

Take the lamb out of the roasting tray and drop it on the preheated barbie. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you'll have a lovely smoky, crispy surface on the meat.

Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

Nutritional Information Amount per serving:
  • Calories 783 39%
  • Carbs 3.0g 1%
  • Sugar 1.9g 2%
  • Fat 55.5g 79%
  • Saturates 26.5g 132%
  • Protein 68.3g 151%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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