Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1.5kg butterflied lamb leg
- ½ tsp ground cinnamon
- ⅛ tsp freshly grated nutmeg
- ¼ tsp ground cumin
- ¼ tsp sweet paprika
- ¼ tsp freshly ground
- ¼ tsp ground cardamom
- 8 cloves garlic, minced
- 1 tsp sea salt
- 2 tbsp olive oil
- Juice ½ lemon
- 1 tsp Dijon mustard
- 1 cup full-fat natural yoghurt
- 1 clove garlic, minced
- 1 tbsp hulled tahini
- 1 head broccoli, chopped into florets
- 1 red capsicum, sliced
- 250g green beans, top & tailed
- 2 tbsp olive oil
- 1 bunch mint, leaves removed from stems
- 60mL olive oil
Method
- Make the marinade for the lamb by combining the spices, crushed garlic and olive oil together in a small bowl. Rub all over the lamb and place in a container for 1 hour or overnight.
- Remove the lamb from the fridge about an hour before cooking if possible.
- Once ready to cook, preheat the barbecue grill and hotplate on high and prepare the vegetables and dressing.
- To make the dressing, put all ingredients in a jar and shake well.
- Place the lamb, fat side down, onto the grill and sear well. Turn the heat down to medium and close the lid.
- Turn after about 10 mins and close the lid again for another 5 mins. Check the meat and turn if you think it needs more time on the fatty side. Depending on the thickness of the lamb and the way you like it cooked, it should take about 20-25 mins all up to cook. You can use a meat thermometer to ensure it is cooked to your liking. I personally cook to medium.
- Once the lamb has cooked, set aside on a chopping board to rest for 10-15 mins while you barbecue the veggies on the hotplate. Allow them to cool a little and toss in the dressing and mint.
- Mix all of the ingredients for the yoghurt sauce together in a serving bowl.
- Serve the lamb and salad with the yoghurt sauce.
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