lamb

spicy barbecued leg of lamb

servings
6 to 8

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.

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 yogurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

ingredients

• 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
• sea salt
• 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
• natural yoghurt
• 1 lemon
rocket, to serve

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tried this recipe or a similar one? share your tips...

1. by Emma on Sat 13 Aug 2011 @ 19:11

I'm a bit confused by this recipe - what temperature oven do you need????

2. by Tom on Thu 30 Jun 2011 @ 10:19

I've bbq'd a butterflied leg of lamb twice this week just by using a marinade a putting the meat straight onto the BBQ. No problems. Works fine without using the oven<br />

3. by Simon on Thu 09 Jun 2011 @ 16:18

I just hope I can get it right on me <ahref="http://weberreview.com/weber-performer">Weber<a/>, that pink color I just find so hard to get right I tried it with beef the other day and it became all chewy. Practice makes perfect.

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