Barbecued Leg of Lamb on Skewers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
8
- Ingredients
- 4 cloves garlic cloves (minced)
- 2 Tbsps fresh mint (chopped)
- 2 Tbsps fresh rosemary (chopped)
- 3 Tbsps fresh thyme (chopped)
- 2 Tbsps fresh parsley (chopped)
- 1 Tbsp salt
- ½ tsp Black pepper
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- 2 Tbsps good quality olive oil
- 4 lbs Leg of lamb well trimmed, boned and butterflied by the butcher (1.8 kg boneless approx. )
- 1 fresh lemon (halved and seeds removed)
Preparation steps
1.
In a small bowl, combine garlic, mint, rosemary, thyme, parsley, salt, pepper, coriander, cumin, and olive oil, stirring to make a paste.
2.
Place lamb on a large platter. Using the tip of a sharp knife make 1/2-inch-deep slits all over the lamb. Rub the herb mixture into the slits on both sides of the lamb. Marinate the lamb at room temperature for 1 hour.
3.
Prepare the grill for direct grilling. Preheat to medium-high.
4.
Using absorbent paper towels pat the lamb dry. Brush the grill grate with oil. Thread 3 or 4 long metal skewers through the lamb. Securing the meat with skewers will help the lamb to cook more evenly. Grill lamb for approximately 10 minutes on each side for medium-rare, or until an instant read thermometer inserted into the thickest part of the meat registers 125º F.
5.
Transfer lamb to a serving platter. Remove skewers. Squeeze lemon juice over the lamb. Cover loosely with foil, and let stand for 15 minutes.
6.
Remove foil and cut lamb into slices. Spoon any juices over the lamb. Serve.
