Receive our Newsletter
Thank you for signing up to our newsletter.
The hush lifestyle delivered straight to your inbox with news, promotions and favourite content from our blog.

Receive our Newsletter

Like what you're reading? Want more? Sign up here to receive our newsletter!

Spiced leg of lamb

A bank holiday-worthy recipe, tried and tested by various members of the hush team... Their advice? Delicious with a fresh watercress salad and roasted baby potatoes; and if you can't prepare the marinade the day before, a few hours before is fine too.   


Spiced Leg of Lamb

Serves 6

Prep 15 mins, total time 1 hr 5 mins, plus overnight marinating and resting. 


I N G R E D I E N T S

2kg leg of lamb, butterflied
170g tub authentic Greek yogurt, to serve

For the marinade:
50g butter, melted
2 tbsp olive oil
2 tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp smoked garlic powder or garlic salt
1 tbsp chopped fresh thyme
Juice and zest of 1 lemon
2 tbsp sumac
A pinch of chilli flakes
14g of flat-leaf parsley, leaves only, chopped
28g of mint, leaves only, chopped

M E T H O D 

Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper.

Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat.

Cover; chill overnight. Remove from the fridge 1 hour before cooking.

To Oven: Cook at 150 degrees for 3 hours.

To BBQ:  Once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden.
Turn and cook for a further 5 minutes. Move the coals to reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt, a fresh cucumber and lime salad, and delicious roasted new potatoes.

Tags: foodbbqlamb
Posted on 19th May 2015 by Hush

Comments:

Facebook
Disqus