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Barbecued Lamb

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Serves: 8
2kg butterflied leg of lamb
1/4 cup olive oil
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon brown mustard seeds
1 teaspoon crushed chilli
3/4 cup dry white wine
1 tablespoon finely chopped fresh rosemary
2 tablespoons brown sugar

Place lamb in large shallow dish; pour combined oil, garlic, spices, chilli, wine and rosemary over lamb. Cover; refrigerate 3 hours or overnight.

Remove lamb from marinade; place marinade in small saucepan, reserve. Place lamb, covered with foil, on heated oiled grill plate (or grill or barbecue); cook about 30 minutes or until cooked as desired, turning halfway through cooking time.

Meanwhile, bring reserved marinade to a boil; reduce heat then simmer, uncovered, 5 minutes.

Rub lamb all over with sugar; cook, uncovered, until sugar caramelises. Stand lamb, covered, 10 minutes before slicing.

Serve lamb with sauce and a salad of yellow and red cherry tomatoes, if desired.

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