Learn how to cook a healthy and tasty butterflied lamb leg recipe.
Ingredients
- 1 Butterflied lamb leg (approx 1.2kg)
Tamarind glaze
- 2 tablespoon Tamarind puree
- 3 clove Garlic (crushed)
- 1 teaspoon Hot smoked paprika
- 2 teaspoon Ground cumin
- 2 tablespoon Honey
- 1 Lime juice (plus wedges to serve)
Carrot and garlic rice
- 1 cup Basmati rice
- 1 Carrot (diced)
- 1 Red capsicum (diced)
- 1 clove Garlic (crushed)
- 1 tablespoon Olive oil
- 1 bunch Broccolini (steamed)
Instructions
- Place lamb leg on a large plate or tray. Mix ingredients for glaze in a small bowl and spread evenly over the lamb.
- Rinse rice and place in a sauecpan with carrot, capsicum, garlic, 1 tablespoon olive oil and freshly ground black pepper. Pour over 1.5 cups water, stir gently. Turn stove top to a medium heat and cook until rice and vegetables are tender.
- Preheat BBQ to medium and cook lamb covered for 20 minutes, turning halfway. Remove from BBQ, set aside on a plate loosely covered with foil to rest for 5 minutes. Slice to serve.
- Pour any meat juices over rice and serve with lamb, steamed broccolini and lime wedges.
Notes
- Any kind of marinade or glaze can burn if the heat is too high or cooking time too long. For cooking a larger cut such as this butterflied lamb leg, make sure to keep an eye on the heat and turn it down if needed.
- Keeping the BBQ lid down during cooking keeps the heat circulating around the meat and cooks it quicker and more evenly than if it was open.
- You can use a mixture of lentils and rice as an alternative.
- Try with lamb loin chops.
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