BBQ Lamb Leg and Super Easy Summer Salad
Add freshness to your dinner table with ease!
Perfect for the summer season!
Ingredients
- 1 bone-in leg of lamb
- 1 tsp fresh crushed ginger
- 2 cloves crushed garlic
- 1 bunch fresh coriander leaves. chopped
- 1 lemon juiced, plus 1/2 lemon juiced for salad
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 4 Tbsps olive oil, plus 50ml for salad mix
- 1 tsp salt, plus extra for salad mix
- 1 tsp pepper, plus extra for salad mix
- 320g salad mix
- 125g crumbled feta, for salad mix
- 2 lebanese cucumbers, sliced, for salad mix
- 120g cherry tomatoes, halved, for salad mix
Method
- 1. Slice 2cm slits into the lamb with a sharp knife. Combine marinade ingredients including 1/2 lemon juice in a small bowl and mix well. Rub over the lamb, rest at room temperature for 10 minutes.
- 2. Preheat the barbecue to 180ºc. Turn off burners underneath the grill plate, the remaining burners will conduct and circulate heat around the roast.
- 3. Place lamb on the grill plate, close lid and cook to preferred doneness, 25 minutes per 500 grams for medium (approximately 2 hrs for a 2kg leg).
- 4. check the internal temperature with a meat thermometer (rare 60ºc, medium rare 60-63ºc, medium 65-70ºc, medium well done 70ºc, well done 73ºc
- 5. Meanwhile, peel the cucumber and slice into ribbons with a carrot peeler. Mix through the rocket salad cherry tomatoes and feta. In a small bowl whisk remaining lemon juice, oil, salt and pepper, combine with salad.
- 6. When lamb is cooked transfer to a plate, cover loosely with foil and rest it in a warm place for 15 minutes. Carve the roast across the grain and serve with salad.
