© David Loftus
spicy barbecued leg of lamb
This recipe uses the same pre-bake method as the barbecued pork belly, but its cooked for less time to keep it nice and pink.
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 youll 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.
serves: 6 to 8
3 sticks of lemon grass
5cm piece of fresh root ginger, peeled and chopped
5 garlic cloves, peeled and chopped
6 lime leaves
a good pinch of ground cumin
zest and juice of 1 lemon
freshly ground black pepper
1 leg of lamb, boned and butterflied (ask the butcher to do this)
a few sprigs of fresh mint, leaves picked and finely chopped
rocket, to serve