Spicy deboned leg of lamb

Prep time: 1 hour Cook­ing time: 40 mins Serves 4

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Pinch chilli flakes 1 tbsp cumin seeds, roasted and ground 1 tbsp smoked pa­prika 1 tbsp co­rian­der seeds 1 lemon, juice and zest of 1/2 cup olive oil 1kg leg of lamb, deboned

FOR THE SALAD

300g apri­cots, halved 100g shelled pis­ta­chios 150g pome­gran­ate seeds 20g mint leaves, torn 1 or­ange, zest of 200g chervil, sliced Olive oil, to driz­zle

METHOD

1 In a bowl, mix to­gether chilli flakes, cumin, pa­prika, co­rian­der, lemon juice and zest and olive oil. Sea­son well with salt and pep­per and rub mix­ture all over lamb. Leave to mar­i­nate for 1 hour.

2 Bar­be­cue lamb over medium heat for around 30 mins or un­til cooked to de­sired level of done­ness. Al­low to rest for 10 mins be­fore slic­ing.

3 Mean­while mix all salad in­gre­di­ents to­gether.

4 Slice lamb and serve with salad (grilled or­ange wedges op­tional).

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