Name: BBQ Spiced Butterflied Leg Of Lamb
Ingredients: 1 x 2kg butterflied leg of lamb; 1 x 170g Greek yogurt to serve; 50 g Butter melted; 2 tbsp olive oil; 2 tbsp ground cumin; 2 tsp ground coriander; 2 tsp paprika; 1 tsp smoked garlic powder or garlic salt; 1 tbsp chopped fresh thyme; juice and zest of 1 lemon; 2 tbsp Sumac; pinch aof chilli flakes; leaves ½ x 28g pack flat-leaf parsley only (chopped); 1 leaves x 28g pack mint only (chopped)

BBQ Spiced Butterflied Leg Of Lamb

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Servings: 6

Course: Main Dish, Platter

Cuisine: Modern Australian

Ingredients Method

Ingredients

FOR THE LAMB

1 x 2kg butterflied leg of lamb
1 x 170g Greek yogurt to serve

FOR THE MARINADE

50 g Butter melted
2 tbsp olive oil
2 tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp smoked garlic powder or garlic salt
1 tbsp chopped fresh thyme
juice and zest of 1 lemon
2 tbsp Sumac
pinch aof chilli flakes
leaves ½ x 28g pack flat-leaf parsley only chopped
1 leaves x 28g pack mint only chopped

Method

Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!

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BBQ Spiced Butterflied Leg Of Lamb

BBQ Spiced Butterflied Leg Of Lamb

Ingredients

Method

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