Spicy barbecued leg of lamb

With minty lemon yoghurt for dipping

Spicy barbecued leg of lamb

Spicy barbecued leg of lamb

Serves Serves 8
Time Cooks In1 hour plus marinating & resting
DifficultySuper easy
Nutrition per serving Plus
  • 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
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  • 3 sticks of lemongrass
  • 5 cm piece of fresh root ginger
  • 5 cloves of garlic
  • 6 lime leaves
  • 1 good pinch of ground cumin
  • 2 lemons
  • 1 quality leg of lamb , boned and butterflied
  • a few sprigs of fresh mint
  • fat-free natural yoghurt
  • rocket , to serve
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  1. Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue and prepare a hot side and a cooler side.
  2. 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.
  3. Add the cumin, finely grate in the zest from 1 lemon, and squeeze in its juice. Mix well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice up the lamb, then serve with the minty yoghurt and wedges of lemon for squeezing over. Delicious served with a seasonal salad.