I made this lamb last night. It’s great for a summer night and it cooks fast, well faster than most lamb legs anyway.
I served it with a nice tatziki style sauce with cucumber, yoghurt, lemon and mint. Fresh corn, crusty bread and a big salad.
Method:
Lay the leg out trim excess fat and sinew. Butterfly out any extra thick pieces of meat then tenderise the whole thing with a meat mullet or your fist. Make sure the skin is still intact and the meat is around the same thickness.
Slice ginger, garlic, herbs, chilli, and lemon and add to the lamb with the olive oil.
Marinate for at least 2 hrs or up to a day.
Season with salt and pepper and bbq on a hot flat plate, turning only once. Reduce the heat to med once the lamb is cooking and turn after 8 mins.
When the lamb has cooked for 6 min on the second side turn the heat off and put the lid down. Let it finish for 5min like that. Then rest for another 10min in a warm place, saving any juices.
Slice the lamb against the grain. Add more salt, lemon juice, olive oil, parsley and the resting juices.
Will feed 4-6 people.
Recipe:
1 Lamb leg – boned out but left in one flat piece
Ginger
Garlic
Chilli
Rosemary
Parsley
Coriander
Lemon
Olive oil
Sea salt
Cracked black pepper
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