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Ingredients (9)
- 1 7/10 kg easy carve lamb leg roast
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, crushed
- 1 tbsp lemon rind, finely grated
- 2 tsp ground cumin
- 1 tsp ground paprika
- 2 tbsp olive oil
- Lemon wedges, to serve
- Sprigs of fresh thyme, to serve
Method
- Step 1 To butterfly lamb, open out as much as you can. Using a sharp knife, cut around bone and remove from meat. Cut meat so it opens out flat. Combine remaining ingredients, rub all over lamb. Marinate overnight or at least 1 hr.
- Step 2 Preheat a covered barbecue to medium heat. Cook the lamb on the grill for 30 mins turning once. Set aside on a plate and cover loosely with foil for 15 mins before cutting into slices. Serve with lemon wedges and thyme sprigs.