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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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's reference intake

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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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  • 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