Ingredients
- Serves 6
Method
- Butterflied Lamb Leg: Pre-heat barbeque (hood down) to high heat. Remove lamb from the fridge 20 minutes before cooking. Place oil in a bowl, add rosemary brush. Brush oil over lamb and season.
- Reduce barbeque to medium. Place lamb on hot grill plate, skin side down. Cook for 15-20 minutes on each side, hood down or until an internal doneness of 58◦C. Drizzle with lemon juice. Transfer Lamb to a chopping board, cover loosely with foil and rest for 15 minutes.
- Roasted Cauliflower: Preheat barbeque (hood down) high heat. Combine oil, garlic, paprika, cumin and coriander in a bowl. Blanch cauliflower for 7 minutes, remove, and cool for 10 minutes. Place cauliflower on a baking tray head up. Baste with spice mixture and season. Place in the barbeque (hood down), roast for 1 – 1 ½ hours, basting throughout. Remove from barbeque, grate parmesan over cauliflower and serve with lemon wedges.
- Roasted Lemon and tomato Salad: Place all ingredients except oil and vinegar in a large bowl. Combine oil and vinegar in a jug, season with salt and pepper. Add dressing to bowl and toss gently.
- Tahini dressing: combine all ingredients in a bowl, set to the side.
- Slice the lamb across the grain, serve with chargrilled lemon, cauliflower, tahini yoghurt and roasted lemon and tomato salad.
Tips
- This recipe would also work well on the Parilla. To see this being done, watch our youtube video.
- If using a gas BBQ try to trivet the lamb onto a rack so it sits off the grill plate (this will prevent the lamb from burning on the plate during the roasting process).