Barbecued Middle Eastern Lamb
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 6 lbs leg of lamb
- 4 tablespoons flat leaf parsley, finely chopped
- 3 tablespoons mint leaves, finely chopped
- 3 tablespoons coriander, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 cloves garlic, crushed
- 4 cm ginger, peeled and grated
- 1 large red chile, de seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon paprika
- 1 lemon, juice and zest of
- 6 tablespoons extra virgin olive oil
- 1 pinch salt & freshly ground black pepper
directions
- Mix all the marinade ingredients together in a bowl.
- Pierce the lamb all over with a small sharp knife.
- Place the lamb on a large plate or container.
- Pour the marinade over the lamb and massage it into the meat, coating it well.
- Cover the lamb and leave it to marinate for 12-48 hours.
- Heat a Barbecue to Moderate-High and place the lamb on the rack, coating it well with the marinade.
- If possible place the lid over the lamb and leave it to cook slowly for 1 1/2 hours, coating it with the marinade and turning it each 30 minutes (if you like the meat well done simply cook for a further 30 minutes).
- Remove the lamb from the direct heat and allow it to rest in a warm place for 10-15 minutes before slicing.
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RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!