Butterflied lamb with cumin and turmeric marinade
3 clove(s), crushed
1 tsp, ground
2 tsp, (seeds) lightly toasted, crushed
fresh lemon rind
2 tsp, finely grated
⅓ cup(s), (80ml)
2 tbs, finely chopped
lean lamb leg roast
1000 g, butterflied, fat trimmed (Buy 1.25kg)
2 large, cut lengthways into 1cm-thick slices
2 large, thickly sliced
1 large, cut into 1cm-thick slices
5 cup(s), (150g), baby
1 medium, wedges to serve
1 x 3 second spray(s)
- Combine garlic, turmeric, cumin, rind, juice, oil and coriander in a large shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours or overnight.
- Preheat a barbecue or chargrill over high heat. Remove lamb from marinade and cook, skin-side down, for 15 minutes. Turn and cook for 15–20 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 10 minutes before slicing thickly.
- Meanwhile, lightly spray zucchini, capsicum and eggplant with oil and cook for 2–3 minutes each side or until lightly charred and tender. Place grilled vegetables and rocket in a large bowl. Drizzle with vinegar and toss gently to combine. Serve sliced lamb with salad and lemon wedges.