Marinated butterflied leg of lamb
Serves 6 – 8
For the marinade:
Juice and rind of 3 lemons
4tbsp olive oil
4 cloves garlic, crushed
2 red chillies, finely diced
1 bunch coriander, chopped (2 good handfuls)
2tbsp ground cumin
2tbsp ground coriander
2tbsp ground turmeric
1tbsp ground cinnamon
Combine all the ingredients above to make the marinade.
If you prefer, we will bone and butterfly the lag of lamb for you at the shop. Then, make a few incisions in the flesh of the leg with the point of a sharp knife and add it to the marinade, turning it several times to coat it well. Cover with clingfilm and transfer to the fridge for at least three hours, preferably overnight.
Cook the lamb on the barbecue (slowly, using the indirect heat method) or in the oven at 200°C/gas 6/400°F for the first 15 minutes, then reduce the temperature to 170°C/gas 3/325°F and cook for a further 20-25 minutes if you like your lamb pink, 10 minutes longer if you like it well done.