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Spicy Barbecued Lamb
Ingredients
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1 teaspoon Garlic Granules
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2 teaspoon Oregano
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2 teaspoon Ground Coriander
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1/2 large onion, sliced
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2 teaspoon Hot Chilli Powder
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1 tablespoons Cumin Seeds
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juice of 1 lime
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2 tablespoons olive oil
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1 tablespoons red wine vinegar
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2 kilogram leg of lamb, boned and butterflied
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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.
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