Grilled Spiced Leg of Lamb
Turn grilled lamb from ordinary to extraordinary with a mixture of spices including coriander, cardamom, fennel and red chili flakes. The savory meat and warm
| Serving Size | 4 |
|---|---|
| Cook Time | 30 mins. |
Ingredients
- 1 boneless, butterflied lamb leg
- 1 tablespoon coriander seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon fennel seeds
- 1 teaspoon red chili flakes
- Sea salt and cracked black pepper
- 2 tablespoons olive oil
Preparation
- Place the dry spices, salt and pepper in a spice grinder or mortar and pestle, and grind to release the flavors.
- In a bowl, mix the ground spices and olive oil to combine.
- Coat the lamb with the spice mixture and work into the meat. Cover and refrigerate for a minimum of 1 hour or overnight.
- Heat grill to medium heat. Place the lamb onto the grill skin side down and close the lid.
- Cook to desired doneness, 10 to 15 minutes on each side for medium-rare. Occasionally baste with any remaining marinade while cooking.
- Remove from grill and cover with foil. Allow to rest 10 minutes in a covered, warm place before serving.
Grilled Spiced Leg of Lamb
Turn grilled lamb from ordinary to extraordinary with a mixture of spices including coriander, cardamom, fennel and red chili flakes. The savory meat and warm
4
Cook: 30 mins.
Preparation
- Place the dry spices, salt and pepper in a spice grinder or mortar and pestle, and grind to release the flavors.
- In a bowl, mix the ground spices and olive oil to combine.
- Coat the lamb with the spice mixture and work into the meat. Cover and refrigerate for a minimum of 1 hour or overnight.
- Heat grill to medium heat. Place the lamb onto the grill skin side down and close the lid.
- Cook to desired doneness, 10 to 15 minutes on each side for medium-rare. Occasionally baste with any remaining marinade while cooking.
- Remove from grill and cover with foil. Allow to rest 10 minutes in a covered, warm place before serving.
Ingredients
- 1 boneless, butterflied lamb leg
- 1 tablespoon coriander seeds
- 1 tablespoon cardamom seeds
- 1 tablespoon fennel seeds
- 1 teaspoon red chili flakes
- Sea salt and cracked black pepper
- 2 tablespoons olive oil
