Aromatic Leg of Lamb

Name: Aromatic Leg of Lamb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 lbs butterflied boneless leg of lamb (I prefer Australian); 3 garlic cloves, cut in half and crushed with the side of chef's knife; 2 teaspoons fennel seeds; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 1 tablespoon olive oil; 1 1/2 teaspoons salt; lemon wedge (optional)

5.00 (3)

⏱ 50 mins 🍽 8 serving(s) 🏷 Lamb/Sheep

This recipe imparts a wonderful, subtle flavour to a butterflied leg of lamb. It involves rubbing the meat with garlic, then coating it in a fragrant blend of crushed seeds, oil and salt before cooking on the barbecue. The lamb is cooked until it reaches your desired level of doneness, with thicker sections removed as they are ready. The process takes about 50 minutes and serves eight people.

Ingredients

3 lbs butterflied boneless leg of lamb (I prefer Australian)
3 garlic cloves, cut in half and crushed with the side of chef's knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedge (optional)

Method

Use the cut side of the garlic cloves to rub the surface of the lamb.
Discard the used garlic pieces.
Crush the fennel, cumin, and coriander seeds using a mortar and pestle.
Alternatively, put the seeds into a sturdy plastic bag and crush them with a rolling pin. Mix the crushed seeds with the olive oil and 1 1/2 teaspoons salt in a small bowl. Coat the lamb thoroughly with this mixture using your hands. Position the lamb on a barbecue.
Allow it to cook for 15-20 minutes to achieve medium-rare, turning it now and then.
Alternatively, continue cooking until it suits your taste.
As a butterflied leg varies in thickness, slice away portions as they become done to your liking and keep them warm.
Serving with lemon wedges is optional.

Nutrition (per serving)

Sodium533000 mg

Recipe details

CategoryLamb/Sheep

AuthorBergy