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Butterflied leg of lamb
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Total Time:
1 hour 25 minutes
Grilled Mexican lamb leg seasoned with peppercorns, paprika, and fennel, topped with harissa yogurt. Deliciously flavorful!
Ingredients:
  • 1 x 2 kg leg of lamb
  • 2 dried ancho chillies (see tip)
  • ½ teaspoon black peppercorns
  • 1 teaspoon pink peppercorns
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 1 lemon
  • 1 teaspoon sweet smoked paprika
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 bunch of fresh oregano
  • 4 cloves of garlic
  • 2 fresh red chillies
  • 2 chicory
  • 1 large handful of watercress
  • 1 pomegranate
  • 1-2 teaspoons harissa
  • 500 g fat-free Greek yoghurt
Instructions:
  • Prepare the lamb the day before cooking by butterflying it. Soak the dried chillies in hot water. Dry-toast the peppercorns and seeds, then grind with the softened chillies. Mix the spice paste with lemon zest, paprika, oil, vinegar, salt, oregano, and garlic. Rub the marinade on the lamb, cover, and refrigerate overnight. Remove lamb from fridge 30 minutes before cooking. Grill for 40-45 minutes, turning occasionally. Rest the lamb for 15 minutes. Make salad with chicory, watercress, and pomegranate seeds. Mix harissa with yoghurt. Serve sliced lamb with salad, yoghurt dressing, and lemon halves.

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