Barbecued lamb leg with corn salsa![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1294 (309) |
Protein (g) | 34.0 |
Fat (g) | 16.3 |
Saturated (g)
|
5.2 |
Carbohydrate (g) | 6.5 |
Sugars (g)
|
1.4 |
Sodium (mg) | 116 |
Iron (mg) | 3.2 |
Zinc (mg) | 5.0 |
Vitamin B12 (ug) | 3.3 |
Vitamin D (ug) | NA |
Selenium (ug) | 6.2 |
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.
To slow roast the lamb leg with corn salsa:
Preheat the oven to 160ºC (see tips above). Lightly score the inside of the thickest part of a 1.5kg butterflied lamb leg in a criss-cross fashion, giving the lamb a more overall thickness. Rub a little oil and 1 tbsp of sumac, or your favourite spice over the lamb. Then season lamb with pepper and salt. Place in roasting dish, cover dish with baking paper and foil, roast for 2 hours, remove paper and foil and roast for a further 30 mins to brown lamb.Serve with a salsa of corn kernels, chopped red capsicum, coriander and mint leaves.