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Spicy barbecued leg of lamb, With minty lemon yoghurt for dipping

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Rate this recipe 1.2/5 (32 Votes)

Ingredients

  • 3 sticks lemon grass
  • 5 cm piece fresh root ginger
  • peeled and chopped
  • 5 cloves garlic
  • peeled and chopped
  • 6 lime leaves
  • 1 good pinch ground cumin
  • zest and juice of 1 lemon
  • sea salt
  • freshly ground black pepper
  • 1 quality leg of lamb
  • boned and butterflied
  • a few sprigs fresh mint
  • leaves picked and finely chopped
  • fat-free natural yoghurt
  • 1 lemon
  • rocket
  • to serve

Details

servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Budget Friendly

Preparation

Step 1

Preheat your oven to 200ºC/400ºF/gas 6 and pre-heat a frying pan.

Step 2

Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.

Step 3

Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil.

Step 4

Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.

Step 5

Take the lamb out of the roasting tray and drop it on the preheated pan. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you'll have a lovely smoky, crispy surface on the meat.

Step 6

Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

Step 7

Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

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