Butterflied Leg of Lamb
Once upon a time I thought I did not like lamb, for a start I thought that anything that played chasing and jumped off rocks (true story, I saw it with my own eyes)was too cute to eat. A personal investment in a full time cooking course with no option but to cook it soon changed my mind and now it is one of my go to meats for a family occasion, budget permitting. Irish grass fed lamb is among the best in the world, it needs very little to add flavour and this recipe needs little preparation to ensure a delicious easy crowd pleaser. Served with some red cabbage slaw and roasted root veg for a perfect lazy lunch.
2 Garlic cloves peeled and mashed
1 tsp each of ground coriander, cuimin and sweet paprika
1/2 tsp salt
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp wholegrain mustard
4 tbsp rape seed oil
Juice of a lemon
1 leg of lamb boned and butterflied
Apply the rub to the lamb then skewer the lamb so that it is easier to handle on and off the barbq
Mix the marinade ingredients together in a shallow tin and add the lamb, spoon over the marinade, season well and leave to absorb the flavours – a few hours even better overnight.
Lift the lamb out of the marinade and lay it on your hot barbecue.
Don’t move it until it cooks underneath – if you try and move it before it is ready it will stick and tear. Once it is cooked underneath (about 5-7 minutes),turn it over and finish cooking. During the cooking, baste it with any left over marinade.
Let rest before carving and tip onto a large serving platter and enjoy.
Serve with tricolour slaw from here.