This leg of lamb with herbs combines together the wonderful flavours of fresh thyme, rosemary and marjoram with cumin and garlic for a slow cooked meal the whole family will enjoy.
- Leg of lamb, roughly 2.75kg (lbs)
For the herb oil
- 150ml (5fl oz) olive oil
- 2tbsp freshly ground black pepper
- 1tsp ground cumin
- Few sprigs each fresh thyme, rosemary and marjoram leaves
- 2tbsp chilli powder (optional)
- For the baste
- 2tbsp olive oil
- 3 cloves garlic, peeled and smashed
- Zest and juice of 1 lemon
- 2tbsp runny honey
- Small bunch of fresh flat-leaf parsley, chopped
For the dressing
- 6tbsp olive oil
- Small bunch fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
- Score the top side of the lamb leg in a criss-cross pattern at 1 cm intervals, 1 cm deep.
- Mix and crush the herb oil ingredients in a large bowl, add the meat and leave for at least 3 hours, or up to 24 hours in the fridge.
- Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°
- Put the meat on the well- oiled heated grill and cook, covered, for 1 hour.
- Meanwhile, combine the baste ingredients. Baste the meat every 15 min, cooking for a further 30 for blushing meat, or until done to your liking.
- Combine the dressing on a board. Turn the lamb in it to coat and rest for 5-10 min before serving