Spiced lamb with carrot salad
2 clove(s), crushed
1 tsp, finely grated
Dried chilli flakes
1 tsp, mild variety
2 tbs, chopped, plus extra sprigs to garnish
¼ cup(s), (60ml)
Lean lamb leg roast
960 g, (1.2kg butterflied boned leg)
2 medium, coarsely grated
Fresh flat-leaf parsley
¼ cup(s), leaves
1 medium, cut into wedges to serve
- 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.
- 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.
- 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.