If you are a person who knows what flavours you like and tend to throw a dish together with those flavours regardless of the quantities, then you can definitely relate to this recipe.
I had a butterflied lamb in the fridge and wanted to cook it with lots of beautiful herbs and spices so I started with some cumin seeds and went from there. The end result was wonderful and devoured by my family in a matter of minutes.
It's a fairly organic recipe so feel free to adjust the quantities to suit your taste buds, or replace the herbs like thyme with rosemary. This would also be great done on the BBQ!
Ingredients
2 tbsp olive oil
2 tbsp cumin seeds (or you can used ground)
2 tsp coriander seeds (or you can used ground)
1 tsp chilli flakes
3 garlic cloves - crushed
1 tbsp chopped fresh thyme
handful of italian parsley - chopped
2 tbsp cumin seeds (or you can used ground)
2 tsp coriander seeds (or you can used ground)
1 tsp chilli flakes
3 garlic cloves - crushed
1 tbsp chopped fresh thyme
handful of italian parsley - chopped
handful of fresh mint - chopped
juice of 1 lemon
1 tsp of cracked pepper
1 tsp of sea salt1 x 2kg leg of lamb, butterflied
Method
In a bowl, mix all ingredients together (except the lamb) until well combined.
Pierce the lamb as many times as possible with a knife.
Placed the lamb and marinade in a flat dish OR plastic sealable bag. Marinade in the fridge for as long as possible - overnight is good. Before cooking, ensure you bring the lamb to room temperature - this should take about 30 minutes on a summers day.
Place everything in a lined oven dish and bake at 200°C for 30-45 mins or until middle is lovely and pink. Let the lamb rest for 5-10 minutes before slicing.
Serve with some greek yoghurt, a leafy salad of your choice and devour!
Serves 4-6 people
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