7

Butterflied lamb with cumin and turmeric marinade

Total Time
5 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate
Juicy lamb and a chargrilled vegetable salad combine to create a real crowd-pleaser. Barbecued chat potatoes are an ideal side for hungry guests
Ingredients

garlic

3 clove(s), crushed

dried turmeric

1 tsp, ground

ground cumin

2 tsp, (seeds) lightly toasted, crushed

fresh lemon rind

2 tsp, finely grated

lemon juice

cup(s), (80ml)

olive oil

1 tbs

fresh coriander

2 tbs, finely chopped

lean lamb leg roast

1005 g, butterflied, fat trimmed (Buy 1.25kg)

zucchini

2 large, cut lengthways into 1cm-thick slices

red capsicum

2 large, thickly sliced

eggplant

1 large, cut into 1cm-thick slices

rocket

5 cup(s), (150g), baby

balsamic vinegar

1 tbs

lemon(s)

1 medium, wedges to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
Notes
SERVING SUGGESTION: Barbecued baby (chat) potatoes.TIP: To toast cumin seeds, toss them in a small non-stick frying pan over low heat for 30 seconds or until lightly toasted and aromatic.

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