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. 

Ingredients
  • 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

 

Directions
  • 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
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