Spicy Barbecued Leg of Lamb
Delicious pink lamb with a smoky, crunchy crust from a lemongrass and lime leaf marinade, served with minty lemon yoghurt.
Ingredients
- 3 sticks lemongrass
- 5cm piece ginger
- 5 garlic cloves
- 6 fresh lime leaves
- 1 big pinch ground cumin
- 2 lemons
- 1 leg of lamb, boned and butterflied (ask your butcher to do this)
- A few sprigs fresh mint
- Fat-free natural yoghurt
Instructions
- Preheat the oven to 200°C. Light the barbecue and prepare a hot side and a cooler side.
- Halve the lemongrass lengthways, peel and roughly chop the ginger and garlic, then bash together in a large pestle and mortar with the lime leaves.
- Add the cumin, finely grate in the zest of 1 lemon, and squeeze in its juice. Mix well.
- Season the lamb with salt and black pepper, then rub the marinade all over and leave to marinate for at least 1 hour, preferably overnight.
- Place the lamb in a snug-fitting roasting tray, cover tightly with a double layer of foil, then roast for 40 minutes for pink meat, or slightly longer if you prefer it more well done.
- Transfer the lamb to the hot side of the barbecue for 10-15 minutes, until you have a smoky, crispy surface — it will sizzle and may flame up, so move it around to stop it burning. Remove to a board to rest.
- Meanwhile, finely chop the mint leaves and place in a bowl with a few good dollops of yoghurt and a squeeze of lemon juice. Mix and season to taste.
- Slice the lamb and serve with the minty yoghurt and lemon wedges, alongside a seasonal salad.