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Barbecued Lamb Leg with Corn Salsa

Simple Lamb Leg Dinner Recipe

6

Serves

6 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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High Iron

Low Sodium

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Lamb,

Barbecue,

Ingredients

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1 Quality Mark lamb leg

Ask your butcher to bone and butterfly the leg of lamb for you.

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1 tbsp ground sumac

i

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2 tbsp olive oil

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1 red capsicum

seeds removed and finely diced

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1 cup sweet corn

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1 garlic clove

finely chopped

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1 tbsp ground cumin

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a small handful of fresh coriander

chopped

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a small handful of fresh mint leaves

chopped

Method

To Barbecue Lamb

To Slow Roast Lamb

1

Preheat the barbecue flat-plate or char-grill plate to hot.

2

Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.

3

Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.

4

Place the lamb on the barbecue, reduce heat to moderately-hot.

5

Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20 minutes.

6

Cover lamb loosely with foil and rest it for 10 minutes before serving.

7

While the lamb rests add the oil to a frypan and heat over a moderately-high heat.

8

Add the capsicum, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally.

9

Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.

More info

Nutrition Information per Serving (198g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1294 (309)kJ

Protein

34g

Total Fat

16.3g

Saturated Fat

5.2g

Carbs

6.5g

Sugars

1.4g

Sodium

116mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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