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Barbecued spice-rubbed lamb with sweet potato and spicy peach chutney
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Succulent spiced lamb paired with zesty peach chutney for a flavor-packed barbecue experience. Make the chutney in advance for easy prep!
Ingredients:
  • 1 lemon, rind finely grated, juiced
  • 4 garlic cloves, crushed
  • 2.50 gm ground cinnamon
  • 60ml (1/4 cup) extra virgin olive oil
  • 10.00 gm ground cumin
  • 10.00 gm sweet paprika
  • 2 tsp dried chilli flakes
  • 1.27kg butterflied lamb leg
  • 600g baby sweet potato, halved lengthways
  • 2 large red onions, cut into wedges
  • 250ml (1 cup) chicken style liquid stock (see notes)
  • 82.50 ml chopped fresh coriander leaves
  • Salad leaves, to serve
  • Lemon zest, to serve
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 1 long fresh red chilli, finely chopped
  • 60ml (1/4 cup) white wine vinegar
  • 55g (1/4 cup) caster sugar
  • 1 cinnamon stick
  • 2 star anise
  • 750g (about 4) firm but ripe peaches, peeled, chopped
Instructions:
  • To make the peach chutney, warm oil in a saucepan on medium heat. Sauté onion until soft, about 7 minutes. Stir in ginger and chili, cook until fragrant, around 3 minutes. Add vinegar, sugar, cinnamon, and star anise. Stir until sugar dissolves. Lower heat and simmer for 2-3 minutes until slightly thickened. Gently fold in the peach and simmer for 10-15 minutes until tender. Allow it to cool before serving.
  • In a large bowl, mix together lemon rind, lemon juice, garlic, cinnamon, 2 tablespoons of oil, 3 teaspoons of cumin, 3 teaspoons of paprika, and 1 1⁄2 teaspoons of chili flakes. Add the lamb and massage the spice mixture over it to coat evenly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
  • Preheat a barbecue to 200°C. Take the lamb out of the fridge, spray with oil, and season. In a bowl, mix potatoes, onions, oil, and spices, then season and toss gently. Grill lamb for 5 minutes per side until browned, then barbecue potatoes and onions for 1-2 minutes per side until browned. Transfer everything to a baking dish, add stock, cover with foil, and cook on low heat for 25 minutes. Rest the lamb covered with foil. Continue to cook the vegetables for 10 more minutes until tender.
  • Mix half of the coriander into the chutney. Slice the lamb, then top with lemon zest and the rest of the coriander. Serve with vegetables, chutney, pan juices, and salad leaves.

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