- 1 x 2kg Australian Leg of Lamb*
- 1/2 tsp black peppercorns
- 2 tsp fennel seeds
- 1 tsp fresh coriander seeds
- 2 red chillies, finely sliced
- 2 lemon, zested
- 1 tsp sweet smoked paprika
- 1 bunch of fresh oregano, leaves picked
- 6 Tbs olive oil
- 4 garlic cloves, crushed
- 2 Tbs red wine vinegar
- 1 x 500g tub of fat-free Greek yoghurt & 1-2 tsp harissa
1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it. Cut right around the bone, then remove.
3. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book. You should now have a flat piece of lamb of more or less even thickness.
4. Meanwhile, in a small frying pan over a medium heat, dry-toast the peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
5. Add chillies to a spice grinder or small food processor with the toasted spices and a splash of water, then blitz to a fine paste.
6. In a large bowl, mix the spice paste with the rest of the marinade ingredients and a pinch of salt.
7. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4-6 hours, ideally overnight.
8. Remove from the fridge at least 30 minutes before you are ready to cook, so the lamb comes up to room temperature. Once your barbecue is hot, cook the meat for 40-45 minutes until medium-rare, turning it every 10 minutes or so. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
9. In a small bowl, stir the harissa through the yoghurt and season to taste.
10. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, dressing and lemon halves on the side.
See the full recipe here.