Jamie Oliver

Spicy barbecued leg of lamb

With minty lemon yoghurt for dipping

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Spicy barbecued leg of lamb

Serves 8
Cooks In1 hour plus resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    783
    39%
  • Fat
    55.5g
    79%
  • Saturates
    26.5g
    132%
  • Protein
    68.3g
    151%
  • Carbs
    3.0g
    1%
  • Sugar
    1.9g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    783
    39%
  • Fat
    55.5g
    79%
  • Saturates
    26.5g
    132%
  • Protein
    68.3g
    151%
  • Carbs
    3.0g
    1%
  • Sugar
    1.9g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • 1 lemon , zest and juice of
  • 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
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Method

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.

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