Spicy barbecued leg of lamb

Name: Spicy barbecued leg of lamb
Total time: 1 h
Yield: 8
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

With minty lemon yoghurt for dipping

Gluten-freegf

“The beauty of this dish is that you get the smoke and theatre of a barbecued leg of lamb, but the security of knowing that it’s properly cooked because you given it a bit of a head-start in the oven. ”

Serves 8

Cooks In1 hour plus marinating & resting

DifficultySuper easy

Alfresco Dinner Party Australia day Mains BBQ food

Nutrition per serving

Calories 431 22%
Fat 28g 40%
Saturates 12.2g 61%
Sugars 0.6g 1%
Salt 1.34g 22%
Protein 43.8g 88%
Carbs 1.2g 0%
Fibre 0.1g -

Of an adult's reference intake

Tap For Method

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

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue and prepare a hot side and a cooler side.
Halve the lemongrass lengthways, and peel and roughly chop the ginger and garlic, then bash in a large pestle and mortar with the lime leaves.
Add the cumin, finely grate in the zest from 1 lemon, and squeeze in its juice. Mix well.
Season the lamb with sea salt and black pepper, then rub the marinade all over and leave to marinate for at least 1 hour, preferably overnight.
Place the lamb in a snug-fitting roasting tray, cover tightly with a double layer of tin foil, then roast for 40 minutes if you like your meat pink, or slightly longer if you prefer it more well done.
Transfer the lamb to the hot side of the barbecue for 10 to 15 minutes, or until you have a lovely smoky, crispy surface – it will sizzle and there might even be a few flames, but move it around to stop it burning. Remove to a board to rest.
Meanwhile, pick, finely chop and place the mint leaves in a bowl, add a few good dollops of yoghurt and a good squeeze of lemon juice, then mix together and season to perfection.
Slice up the lamb, then serve with the minty yoghurt and wedges of lemon for squeezing over. Delicious served with a seasonal salad.