Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
Estimated cost per serve is 9.4 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 1 bunch fresh coriander leaves, chopped
- 2 Lebanese cucumbers, sliced (for salad mix)
- 1teaspoons fresh ginger, crushed
- 120grams cherry tomatoes, halved (for salad mix)
- 1 bone in leg of lamb
- 1teaspoons ground cinnamon
- 2teaspoons ground cumin
- 1teaspoons paprika
- 2 lemon, juiced (save 1/2 lemon juiced for salad)
- 2teaspoons pepper (save 1 tsp for salad mix)
- 320grams rocket salad mix
- 125grams feta, crumbled (for salad mix)
- 7 1/2tablespoons olive oil (save 3.5 tbs for salad mix)
- 2 clove garlic, crushed
- 2teaspoons salt (save 1 tbs for salad mix)
Method
Step 1 of 6
Slice 2cm slits into the lamb with a sharp knife. Combine marinade ingredients including 1/2 lemon juice in a small bowl and mix well. Rub over the lamb, rest at room temperature for 10 minutes.
Step 2 of 6
Preheat the barbecue to 180ºC. Turn off burners underneath the grill plate, the remaining burners will conduct and circulate heat around the roast.
Step 3 of 6
Place lamb on the grill plate, close lid and cook to preferred doneness, 25 minutes per 500 grams for medium (approximately 2 hrs for a 2kg leg).
Step 4 of 6
Check the internal temperature with a meat thermometer (Rare 60ºC, medium rare 60-63ºC, medium 65-70ºC, medium well done 70ºC, well done 73ºC
Step 5 of 6
Meanwhile, peel the cucumber and slice into ribbons with a carrot peeler. Mix through the rocket salad cherry tomatoes and feta. In a small bowl whisk remaining lemon juice, oil, salt and pepper, combine with salad.
Step 6 of 6
When lamb is cooked transfer to a plate, cover loosely with foil and rest it in a warm place for 15 minutes. Carve the roast across the grain and serve with salad.
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