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Spiced lamb with carrot salad

Spiced lamb with carrot salad

Total Time
2 hr
25 min
35 min
Try this flavoursome lamb for your next Sunday roast. It is sure to impress!



2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Ground cumin

2 tsp

Dried chilli flakes

1 tsp

Ground paprika

1 tsp, mild variety

Fresh coriander

2 tbs, chopped, plus extra sprigs to garnish

Lemon juice

¼ cup(s), (60ml)

Olive oil

1 tbs

Lamb leg roast, raw

960 g, (1.2kg butterflied boned leg)


1 tbs


2 medium, coarsely grated

Fresh flat-leaf parsley

¼ cup(s), leaves


1 medium, cut into wedges to serve


  1. Combine garlic, ginger, cumin, chilli, paprika, chopped coriander, 2 tablespoons juice and half the oil in a shallow dish. Add lamb and turn to coat. Cover and place in fridge for 1 hour or overnight. Remove lamb from fridge 15 minutes before cooking.
  2. Preheat a hooded barbecue over medium heat. Turn off burners under flat plate (leaving grill side on). Cook lamb on flat plate, with hood down using indirect heat, turning once, for 25–30 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thinly.
  3. Meanwhile, place currants in a large bowl. Add remaining juice and set aside for 10 minutes. Add carrot, parsley and remaining oil and toss gently to combine. Serve lamb with extra coriander, carrot salad and lemon wedges.


SERVING SUGGESTION: Baby spinach leaves, plus couscous.TIPS: You can also cook lamb in a non-stick frying pan for 2–3 minutes each side, then bake in an oven preheated to 180°C or 160°C fan-forced for 40–45 minutes or until cooked to your liking. Ask your butcher to butterfly a lamb leg for you. You will need a 1.6kg leg of lamb to yield 1.2kg butterflied (boned) leg.