Spicy Barbecued Lamb
Ingredients
-
-
1 teaspoon Garlic Granules
-
2 teaspoon Oregano
-
2 teaspoon Ground Coriander
-
1/2 large onion, sliced
-
2 teaspoon Hot Chilli Powder
-
1 tablespoons Cumin Seeds
-
juice of 1 lime
-
2 tablespoons olive oil
-
1 tablespoons red wine vinegar
-
2 kilogram leg of lamb, boned and butterflied
-
Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Fry the onion in a hot lightly oiled pan, until browned and softened, add the Chilli Powder, Cumin Seed, Coriander, Garlic and Oregano and fry for 1 minute.
- 2 Season well with salt and pepper then place the onion mixture and remaining ingredients, except the lamb in a food processor and blend until smooth. Rub the lamb with the paste then cover and leave to marinade in the refrigerator for 6 hours or best results overnight.
- 3 Barbecue or grill slowly for about 30-45 minutes, turning the meat occasionally. Once the meat is crusty on the outside, slice thickly and serve with salsa and salad leaves.