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Spicy barbecued leg of lamb
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Total Time:
1 hour
Enjoy perfectly cooked barbecued leg of lamb with a smoky flavor and tender meat by starting it in the oven for foolproof results.
Ingredients:
  • 3 sticks of lemongrass
  • 5 cm piece of fresh root ginger
  • 5 cloves of garlic
  • 6 lime leaves
  • 1 good pinch of ground cumin
  • 2 lemons
  • 1 quality leg of lamb boned and butterflied
  • a few sprigs of fresh mint
  • fat-free natural yoghurt
  • rocket to serve
Instructions:
  • 1. Preheat the oven to 200ºC/400ºF/gas 6. - Preheat oven to 200ºC/400ºF. 2. Light the barbecue and prepare a hot side and a cooler side. - Prepare a hot side and a cooler side on the barbecue. 3. Halve the lemongrass lengthways, and peel and roughly chop the ginger and garlic, then bash in a large pestle and mortar with the lime leaves. - Halve lemongrass, chop ginger and garlic, then bash in a mortar with lime leaves. 4. Add the cumin, finely grate in the zest from 1 lemon, and squeeze in its juice. Mix well. - Add cumin, lemon zest, and juice. Mix thoroughly. 5. Season the lamb with sea salt and black pepper, then rub the marinade all over and leave to marinate for at least 1 hour, preferably overnight. - Season lamb with salt and pepper, coat with marinade, marinate for 1 hour or overnight. 6. Place the lamb in a snug-fitting roasting tray, cover tightly with a double layer of tin foil, then roast for 40 minutes if you like your meat pink, or slightly longer if you prefer it more well done. - Roast lamb covered for 40 minutes for pink meat, longer for well done. 7. Transfer the lamb to the hot side of the barbecue for 10 to 15 minutes, or until you have a lovely smoky, crispy surface. - Grill lamb on hot barbecue for 10-15 minutes until smoky and crispy. 8. Remove to a board to rest. - Rest lamb on a board. 9. Meanwhile, pick, finely chop and place the mint leaves in a bowl, add a few good dollops of yoghurt and a good squeeze of lemon juice, then mix together and season to perfection. - Mix mint leaves, yoghurt, lemon juice, and season to taste. 10. Slice up the lamb, then serve with the minty yoghurt and wedges of lemon for squeezing over. - Serve sliced lamb with minty yogurt and lemon wedges. 11. Delicious served with a seasonal salad. - Enjoy with a seasonal salad.

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