Bbq Or Roasted Spiced Leg Of Lamb Recipes

THE BEST BBQ LEG OF LAMB

Steps:

• Marinate at least for 1 day.
• Best on BBQ slowly cooked over a low flame for a few hours.
• Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
• Absolutely delicious.

BBQ OR ROASTED SPICED LEG OF LAMB

Steps:

• Place the Lamb fat side down on a plate or Pyrex dish.
• Mix garlic with the oil.
• Salt & pepper.
• Work the mixture into the folds covering the lamb surface completely.
• Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
• To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
• To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
• Let stand 5 minutes before carving.
• Check internal temperature: 160°F is medium rare - just pink.

INDIAN SPICED BARBECUED LAMB

Steps:

• Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
• If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
• To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).