- Meat Lamb
- Cut Leg
Masterclass
Ingredients
Lamb
- 3kg lamb leg, butterflied
Other Ingredients
- 60mls olive oil
Spice Rub
- 20g garlic, crushed
- 25g ginger, finely grated
- 15g garam masala
- 30g ground coriander
- 15g ground cumin
- 10g turmeric
- 3g ground chilli
- 60g mint, leaves picked, chopped
Yoghurt Dressing
- 200g Greek-style yoghurt
- 60g mint leaves, finely chopped
- 15g ground cumin
Serving Suggestions
- Yoghurt dressing
- Pomegranate Molasses
- Pomegranate aerials
- Roasted root vegetables
- Mescuilin Salad
Preparation
- For Rub: combine all ingredients and 3g salt flakes in a bowl.
- Score lamb at 3cm intervals and rub all over with spice rub. Cover and chill for 2 hours or overnight in refrigerator. Stand at room temperature for 30 minutes before roasting.
- Pre-heat grill or barbeque to high on one side and medium on the other. Place lamb on the hot side to get a good char on the lamb. When the internal temperature reaches 40◦C, remove and place on medium side to finish. Cook until internal temperature reaches 56◦C. Remove from heat, rest meat covered loosely with foil.
- To make dressing: combine yoghurt, mint, cumin and 3g salt flakes in a bowl.
- Place lamb and vegetables on a serving platter, scatter with extra mint and drizzle with some yoghurt and mint dressing.