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Barbecued spiced lamb leg
Barbecued spiced lamb leg
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Prep Time:
175 minutes
Cook Time:
30 minutes
Total Time:
205 minutes
Grill spiced lamb leg with celebrity chef Curtis Stone, and pair with mint-glazed carrots.
Ingredients:
  • 1kg butterflied lamb leg
  • 54.60 gm olive oil
  • 1 1/2 tsp ginger, finely grated
  • 2.50 gm ground cinnamon
  • 1 tsp ground coriander seed
  • 4.80 gm salt
  • 1 lemon, zest
  • 8 medium carrots, peeled, cut into 2cm oblong shapes
  • 36.40 gm olive oil
  • 2cm piece fresh ginger, crushed
  • 0.63 gm ground cinnamon
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin seeds
  • 28.60 gm honey
  • 125.00 ml mint leaves
Instructions:
  • Prepare the lamb marinade by thoroughly mixing all ingredients in a small bowl. Rub the flavorful marinade onto the lamb in a baking dish. Cover and let it chill in the refrigerator for 2 hours to marinate perfectly.
  • Take the lamb out of the refrigerator 30 minutes before cooking to let it come to room temperature. Preheat the BBQ or grill pan over medium-high heat.
  • Grill the lamb, starting with the fat side down, for 5 minutes. Rotate 90 degrees and grill for another 5 minutes. Flip the lamb and repeat for a perfect medium-rare. Rest the lamb, covered lightly with foil, for 10 minutes before serving.
  • As the lamb cooks, prepare the glazed carrots by heating 2 tablespoons of oil in a medium frying pan over high heat. Add the carrots and let them sit without stirring for 5-7 minutes until they start to brown.
  • Toss carrots with fresh ginger and season generously with salt.
  • Continue cooking over gentle heat for 15 more minutes, gently stirring occasionally until all sides are golden brown.
  • Sprinkle in cumin, coriander, and cinnamon and gently mix until coated. Cook for an extra 2 minutes. Drizzle in honey and mix well, cooking for another 2 minutes to caramelize. Stir in mint right before serving.
  • Thinly slice the succulent lamb, accompanied by vibrant carrots. Luxuriously drizzle with the remaining delectable glaze and luscious pan juices.

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