Ingredients
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1 head Garlic
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2 tbsp Extra Virgin Olive Oil
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2 Lemon
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1 tsp Paprika
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1 tsp Ground Cumin
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1 tsp Ground Coriander
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1/2 tsp Cinnamon
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5lb, butterflied Leg of Lamb
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grilled Flat Bread
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for serving Yoghurt
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handful Dill
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sliced Cucumber
Directions
This leg of lamb recipe is a great one. Its’ aromas infuse around the home transporting you to a different country. It is also remarkably quick to cook, just 15 minutes each side and another 15 minutes to rest. The only drawback is you need to remember to marinade it the night before, but it really is that simple.
The leg of lamb can be served whole or sliced up as we have done in grilled flatbreads with dilled yoghurt and cucumbers. Thank you to Food and Wine for this recipe from Silvena Rowe.
Steps
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1
Done
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Preheat the oven to 180C. Cut the top quarter off of the garlic head and put it on a double piece of foil and drizzle with olive oil. Wrap the garlic in the foil and bake for about 1 hour and 15 minutes, until very soft. |
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2
Done
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Squeeze the garlic cloves into a bowl and mash with a fork. Stir in the lemon zest, lemon juice, paprika, cumin, coriander, cinnamon and the 2 tablespoons of olive oil. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. |
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3
Done
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Lay the lamb on a work surface and make 1/2-inch-deep slits all over the meat. Transfer the lamb to a rimmed baking sheet and spread the spice paste all over, rubbing it into the meat. Cover and refrigerate overnight. |
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4
Done
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Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb fat side down over moderately high heat until charred, about 20 minutes. Turn the lamb and grill for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part registers 130C for medium meat. Transfer the lamb to a work surface to rest for about 15 minutes. |
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5
Done
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Carve the lamb into thin slices and serve it with grilled flatbread, dilled yogurt and sliced cucumbers. |
