Grilled Leg Of Lamb Recipe
Ingredients
- 1.5 kilos /3 lb leg of lamb (fat removed and butterflied so that it can lie flat with an even thickness)
- #For The Paste#
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 sprigs fresh rosemary, snipped from stalles and finely chopped
- 4 cloves garlic, chopped
- 1 teaspoon toasted cumin seeds,crushed
- 2 – 3 tablespoons olive oil
- Sea salt and freshly ground pepper
- A few drops of chilli sauce like Tabasco (vary amount according to how hot you like your food)
Instructions
- #The leg of lamb is one of the most flavorful cuts of meat as well as being one of the leanest cuts from lamb. For this recipe you will need the help of your butcher to butterfly the leg for you – that is to bone, trim, and open it out into a flat piece of meat, The paste helps to soften the meat and makes it very tasty. You can’t really go wrong with It. Needless to say, this piece of meat is also great for a summer barbeque.# Mix all the ingredients for the paste. Use fingers (the best utensils in the kitchen) to cover both sides of meat with the paste.
- Let rest covered in the refrigerator for 4-6 hours. Remove from refrigerator and bring to room temperature Meanwhile preheat oven grill.
- Place a rack on an oven tray and brush with oil. Place meat on rack, Grill turning only once until choice of doneness (rare, medium or well-done) is reached. Brush with a bit of olive oil occasionally to attain a deliciously moist piece of meat.
- Let the leg of lamb rest for 10 minutes before cutting it into slices across the grain.
- Serve with Roasted Vegetables and bulghur (cracked wheat) or rice. Any lefover meat thinly sliced is exceptionally tasty on a green salad or in a sandwich the following day. #Serving size: 200 g per person#