This fragrant spiced lamb leg is a bold and satisfying dish that brings together warm Middle Eastern flavours with a fresh citrus twist. With sumac adding a tangy lift, this recipe is ideal for sharing and makes a stunning centrepiece for any occasion.
Preparation Time:
2.25 hrs
Cook Time:
1 - 1.5 hrs
Serves:
6
Difficulty:
1 pack Silver Fern Farms Boneless Lamb Leg
2 tsp coriander seeds
2 tsp cumin seeds
1 tbsp sumac
2 tsp smoked sweet paprika
1 tsp flaked sea salt
¼ tsp freshly ground black pepper
2 cloves garlic, minced
Zest and juice of 1 lemon, finely grated
¼ cup olive oil
1 lemon, very thinly sliced
1 small red onion, very thinly sliced
1 tsp flaked sea salt
1 tsp caster sugar
½ tsp sumac (extra)
2 tbsp mint sprigs
2 tbsp parsley sprigs
Toast the coriander seeds and cumin seeds in a small dry skillet over medium low heat for 1 to 2 minutes, until fragrant.
Grind to a rough powder in a pestle and mortar. Place ground spices into a small bowl with the sumac, paprika, sea salt, pepper, garlic, lemon zest and juice and olive oil. Mix to combine.
Place the lamb into a container and coat with the marinade. Cover and refrigerate for 1 to 2 hours. Remove from the marinade 15 minutes before cooking.
Just before cooking the lamb, place the sliced lemon and onions in a single layer on a serving platter. Sprinkle over the sea salt, caster sugar, sumac, mint, and parsley. While the lamb cooks, let the mixture sit at room temperature to soften and allow the flavours to meld.
Heat a lidded barbecue over medium high heat. Remove the lamb from the marinade and place onto the barbecue. Sear for 4 to 5 minutes, turning frequently, until it is brown all over.
Move to indirect heat, reduce the heat to medium low, close the lid, then cook for a further 60-80 minutes or until it reaches desired doneness, turning occasionally. We recommend to cook to medium: 140°F - 145°F - use a thermometer for best results.
Remove from the heat and wrap loosely in foil. Rest for 15 minutes before slicing thinly. Place onto the lemon mixture with the meat juices. Garnish with extra mint and parsley.
$69.99
