Name: BBQ lamb with capsicum and chermoula recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1
Cuisine: australian
Ingredients: 1kg Lamb Boneless Leg Roast, excess fat trimmed; 36.40 gm olive oil, divided; 2 red capsicums; 2 yellow capsicums; Coriander leaves, to serve; 185ml olive oil; 1 lemon, rind finely grated, juiced; 2 garlic cloves, peeled; 1 tsp crushed red chilli flakes; 2.50 gm ground cumin; 2.50 gm smoked paprika; 500.00 ml flat-leaf parsley leaves; 500.00 ml coriander leaves

BBQ lamb with capsicum and chermoula recipe

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Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
105 minutes

Chermoula spice mix enhances the flavor of succulent barbecue lamb with garlic, chili, cumin, and paprika.

Ingredients:

1kg Lamb Boneless Leg Roast, excess fat trimmed
36.40 gm olive oil, divided
2 red capsicums
2 yellow capsicums
Coriander leaves, to serve
185ml olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, peeled
1 tsp crushed red chilli flakes
2.50 gm ground cumin
2.50 gm smoked paprika
500.00 ml flat-leaf parsley leaves
500.00 ml coriander leaves

Instructions:

For the chermoula, place oil, lemon zest, 2 tablespoons lemon juice, garlic, chili flakes, cumin, paprika, 1 teaspoon sea salt flakes, and 1/2 teaspoon pepper in a blender. Blend until smooth. Add parsley and coriander and pulse until herbs are chopped but not pureed. Season with salt and pepper. Adjust consistency with more lemon juice, if needed.
Prepare your barbecue for indirect cooking. For a gas barbecue, ignite one burner on medium-high heat and keep the others off. For a charcoal barbecue, arrange the coals on one side of the grate without spreading them out until covered with white ash. Maintain the temperature at around 200°C inside the barbecue.
Coat lamb with 1 tablespoon of oil and generously season with salt and pepper. Grill over direct heat on the barbecue, turning occasionally, for 10-15 minutes until lamb is evenly browned. Move lamb to indirect heat on the barbecue, cover, and roast for 1 hour or until a meat thermometer reads 60°C when inserted into the thickest part of the lamb. Place on a serving plate, glaze with 1/3 cup of chermoula, tent loosely with foil, and let it rest for 20 minutes before serving.
Coat the bell peppers with the remaining oil, then grill on the barbecue until charred all over, about 15 minutes. Place the peppers in a heatproof bowl, cover with plastic wrap, and let them rest for 5 minutes. Remove the seeds, stems, and skins from the peppers, then discard. Slice the pepper flesh and toss it with 1 tablespoon of chermoula in a bowl. Season with salt and pepper.
Plate the lamb slices on a serving platter. Top with capsicum and the rest of the chermoula. Garnish with extra coriander before serving.

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