Prep 20 mins
Cook 30 mins
This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.
- 3 lbs butterflied boneless leg of lamb (I prefer Australian)
- 3 garlic cloves, cut in half and crushed with the side of chef's knife
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons salt
- lemon wedge (optional)
- Rub the lamb with the cut side of the garlic cloves.
- Discard garlic.
- In a mortar with pestle, crush fennel, cumin, and coriander seeds.
- (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
- Cook 15-20 minutes (for medium-rare) turning occasionally.
- Or cook until it reaches your preferred doneness.
- Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
- If desired serve with lemon wedges.
I am a guest in Bergie"s house and last night was served a really great dinner! This lamb recipe BBQ'D served with new potatoes, minted fresh peas, new carrots, baked onions and topped off with a lemon crunch pie. What a repast! It deserves a 5 star rating
If I could give this recipe 10 stars I would. The flavours were amazing, I cooked it in a hot oven for 45 mins for a medium rare and it was done to perfection. The cold left overs were still nice but I saved some to reheat in the microwave it didn't effect it at all. I served it with MarieAlices Recipe #88053 This is the new way of serving Lamb! Thank you Bergy. Edited to say: I have since done this recipe with lamb steaks, I pan fried them for about 5mins each side. Wonderful!!!
This was one of those recipes where you wish you had more stars to go at!! Firstly, we could not barbeque the lamb, as we are still in winter here; so, I browned it in a griddle and then cooked it in the very hot oven for about 30 minutes....the result - meltingly tender lamb. The rub was just AMAZING - the combination of fennel, cumin and coriander seeds with garlic, was one of the simplest but the best meat rubs that I have used recently - I am going to "steal" it for other dishes as well! The aromatic smell pervaded the whole house and DH and our dinner guests came charging into the kitchen WELL before they were called! Apart from the method of cooking, I changed NOTHING - it was made exactly to the recipe. I also had some juices from the roasting pan - so I whipped up a gravy with them...I think that would be a good idea in the future for anyone making this.....barbeque it and then finish it off in a tray or pan to collect all the lamb juices....just sublime! We ate this lamb with jacket potatoes & Haricot Verts beans - plus the gravy; I think it would also be great with assorted salads, crusty bread and various relishes & chutneys. Thanks Bergy - we love lamb and this was one of the best ways of cooking it that I have come across, I don't think I would change a thing.FT