You ready for this? You sure? OK then – so let’s get the barbecue out…
We decided to go out there on the edge with this month’s Season’s Eatings and give Easter lunch a bit of a twist by breaking out the BBQ. Before you utter the words ‘Bank Holiday weather’ and ‘madness’, read on and be inspired by this Middle-Eastern recipe for butterflied spice lamb leg from food writer and presenter Genevieve Taylor.
Beautifully tasty and different, Genevieve suggests serving her lamb with Persian jewelled rice and grilled squash with yogurt, mint and Aleppo pepper.
BUTTERFLIED SPICED LAMB LEG
- 1 leg of lamb (about 1.5kg)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp sumac
- 2 tsp smoked paprika
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- Small bunch of fresh mint, roughly chopped
- Freshly ground black pepper and sea salt flakes
Butterfly the lamb leg. Lay it fleshy side down on a chopping board and starting at the thick end, cut through the meat down to the bone with a sharp knife. Continue small slicing incisions through the meat following the line of the bone as closely as possible to ease it away. Discard the bone. Where the meat is thickest, make a few deep slashes to open the leg out further and make it more even. Set aside while you make the marinade.
Set a frying pan over a medium heat and add the cumin and coriander, toasting for a minute or so until deliciously fragrant. Tip into a pestle and mortar and roughly grind. Add the sumac and smoked paprika and grind together. Stir through the garlic, olive oil and sherry vinegar, then rub over the lamb, working it into all of the meat. Cover and leave to marinate for a couple of hours at room temperature or ideally overnight in the fridge.
Fire up the barbecue. Lay the lamb leg over high heat for 8 minutes on each side to caramelise, then reduce heat to a minimum and cook for a further 15 minutes until the internal temp is 60-65°C for medium-rare, 65-70°C for medium. Transfer lamb to rest for 10-15 minutes on warming rack.