NORTH AFRICAN SPICED WHOLE LEG OF LAMB

Food & Drink - - THRILLS OF THE GRILL ENTERTAINI­NG -

A leg of lamb is the per­fect cut of meat to roast on the bar­be­cue. This show-stop­ping dish is re­gal in both its ap­pear­ance and ex­plo­sive flavour. Lamb’s bold, gamey flavour is com­ple­mented by the smoky grill, and when that smok­i­ness is lay­ered with dra­matic spices like cumin, co­rian­der and smoked pa­prika, a mas­ter­piece is made. Serve ten­der, juicy slices of lamb with Mint Pesto Yo­gurt Sauce (recipe p. 156) to cool the in­ten­sity.

½ cup (125 mL) olive oil

¼ cup (60 mL) ap­ple cider vine­gar

1 onion, quar­tered

5 gar­lic cloves, smashed

½ cup (125 mL) pars­ley, roughly chopped

3 tbsp (45 mL) ground cumin

1 tbsp (15 mL) smoked pa­prika

2 tbsp (30 mL) co­rian­der seed

3 tbsp (45 mL) kosher salt

1 tsp (5 mL) cayenne pep­per

1 bone-in leg of lamb, 8 lbs (3.63 kg) 1 Place olive oil, vine­gar, onion, gar­lic, pars­ley, cumin, smoked pa­prika, co­rian­der seed, salt and cayenne pep­per in a food pro­ces­sor. Pulse un­til a chunky paste forms.

2 Place lamb in a large bak­ing dish. Us­ing a sharp par­ing knife, poke the meat sev­eral times on all sides.

3 Spoon the mari­nade over all sides of the lamb leg. Cover with plas­tic wrap and let mar­i­nate in the re­frig­er­a­tor for min­i­mum 3 hours or prefer­ably overnight.

4 Let lamb come to room tem­per­a­ture be­fore grilling by re­mov­ing it from fridge 1 hour be­fore cook­ing.

5 Set up your bar­be­cue for in­di­rect grilling by turn­ing the out­side 2 burn­ers to medium-high and leav­ing the cen­tre burner off.

6 Re­move lamb from bak­ing dish and dis­card any re­main­ing mari­nade. Place the lamb on 1 of the outer 2 burn­ers over di­rect heat. Sear un­til deep brown and crisp, about 3 min­utes per side. Ro­tate un­til all sides are seared. 7 Move the lamb, fat-side up, into the cen­tre of the bar­be­cue over in­di­rect heat. Close lid of bar­be­cue and ad­just burn­ers to main­tain a tem­per­a­ture of 325° to 350°F (160° to 180°C). Re­frain from open­ing and clos­ing the bar­be­cue as much as pos­si­ble. Cook lamb un­til an in­stantread ther­mome­ter in­serted 2 inches (5 cm) deep into the thick­est part of the meat reg­is­ters 135°F (57°C), about 1 hour and 30 min­utes. The meat will con­tinue to cook once re­moved from the bar­be­cue to 145°F (63°C), medium-rare.

8 Let lamb rest for min­i­mum 20 min­utes. Slice thinly when ready to serve along with Mint Pesto Yo­gurt Sauce.

Serves 8

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