Middle Eastern spiced lamb

Name: Middle Eastern spiced lamb
Prep time: 2 h 20 min
Cook time: 35 min
Total time: 2 h 55 min
Ingredients: 62.50 ml harissa (Middle Eastern spice blend); 56.88 gm extra virgin olive oil; 2 garlic cloves, crushed; 40.00 ml chopped fresh coriander leaves; 2 x 1.2kg butterflied legs of lamb; Extra fresh coriander sprigs, to serve

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Prep Time: 140 minutes

Cook Time: 35 minutes

Total: 175 minutes

Servings: 8

Author : Kim Coverdale

dinner lunch easter

Ingredients

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62.50 ml harissa (Middle Eastern spice blend)56.88 gm extra virgin olive oil2 garlic cloves, crushed40.00 ml chopped fresh coriander leaves2 x 1.2kg butterflied legs of lambExtra fresh coriander sprigs, to serve

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Instructions

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Step 1

Combine harissa, oil, garlic and coriander in a bowl. Place lamb, skin-side down, on a board. Rub lamb all over with spice mix. Place in a large glass or ceramic dish. Cover. Refrigerate for at least 2 hours, to allow flavours to develop (see note).

Step 2

Preheat a barbecue plate or grill (with hood) on high heat. Remove lamb from dish. Reduce heat to medium-high. Barbecue lamb, skin-side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood. Cook for a further 15 to 20 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover loosely with foil. Set aside to rest for 10 minutes.

Step 3

Slice lamb. Season with salt and pepper. Serve sprinkled with extra coriander.