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- 3 sticks lemon grass
- 5 cm piece fresh root ginger, peeled and chopped
- 5 cloves garlic , peeled and chopped
- 6 lime leaves
- 1 good pinch ground cumin
- 1 lemon , zest and juice of
- sea salt
- freshly ground black pepper
- 1 piece leg of lamb (Buy it here:)
- a few sprigs fresh mint , leaves picked and finely chopped
- fat-free natural yoghurt
- 1 lemon
Preparation Method -
- Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue and prepare a hot side and a cooler side.
- Divide the lemongrass lengthways, and peel and roughly chop the ginger and garlic, then crush it in a large pestle and mortar along with the lime leaves.
- Combine the cumin, finely grated zest from lemon and squeeze in its juice. Mix well.
- Sprinkle the lamb leg with black pepper and sea salt. Add marinade over it and let the marinate set for at least 1 hour, better if done overnight.
- Place the lamb in a completely fitting roasting tray, wrap it tightly with a double layer of tin foil and roast for 40 minutes if you prefer meat pink, or slightly longer if you prefer a slightly brown version.
- Roast the lamb on the hot side of the barbecue for 10 to 15 minutes, or until you have a smoked and crispy surface – it will sizzle and there might even be a few flames, but move it around to stop it burning. Remove to a board to rest.
- For serving - Finely chop the mint leaves and transfer to a bowl, add a few dollops of hung yoghurt and squeeze good amount of lemon juice, then mix together and season to perfection.
Cut up the leg and serve with the minty yoghurt and garnish with wedges of lemon. Preferably served with a seasonal salad.