Barbecued Lamb Leg with Corn Salsa
Simple Lamb Leg Dinner Recipe
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1 and 1/2 kg Quality Mark lamb leg
Ask your butcher to bone and butterfly the leg of lamb for you.
1 tbsp ground sumac
Sumac is the dried fruit of a shrub, native to the Mediterranean. It is sold coarsely or finely ground. Sumac has a lemony, citrus flavour with very little smell. You could use grated lemon rind to replace it.
2 tbsp olive oil
1 finely diced red capsicum
1 cup sweet corn
1 finely chopped garlic clove
1 tbsp ground cumin
1/2 cup coriander
1/2 cup fresh mint
To Barbecue Lamb
To Slow Roast Lamb
Preheat the barbecue flat-plate or char-grill plate to hot.
Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.
Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
Place the lamb on the barbecue, reduce heat to moderately-hot.
Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20 minutes.
Cover lamb loosely with foil and rest it for 10 minutes before serving.
While the lamb rests add the oil to a frypan and heat over a moderately-high heat.
Add the capsicum, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally.
Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.
Nutrition Information per Serving (198g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)