Spicy Butterflied Lamb2015-05-05
- Servings : 6
- Cook Time : 35m
- Ready In : 45m
Lamb is one of the most traditional Easter meats, and the marinade in this recipe offers a delicious and unique flavour to your meal. ￼￼
Ask for a boneless butterflied leg or shoulder of lamb, allowing 300g per person.
- 250ml Greek yoghurt
- 3 tbsps honey
- 4 garlic cloves, minced
- 1⁄4 tsp allspice
- 1 1⁄2 tsps ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 tsps paprika
- 1 tsp freshly ground black pepper
- 1 tsp hot pepper sauce
- 3⁄4 tsp turmeric
- CUCUMBER AND TOMATO SALAD
- 500g cherry tomatoes, halved
- 2 English cucumbers, cut into 1cm cubes
- 2 tbsps dill, chopped
- 3 tbsps extra-virgin olive oil
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper
Combine all the marinade ingredients in a large bowl. Add the meat to the bowl and evenly coat the entire piece of lamb with the marinade. Cover and refrigerate for about 8 hours.
Remove the marinated meat from the fridge and wipe off the excess marinade so just a thin coating remains on the meat. Season the lamb evenly with two teaspoons of salt. Allow the meat to reach room temperature before cooking about half an hour.
Prepare your Weber or braai for cooking on a medium to hot heat – between 180°C and 230°C. Place the lamb on a clean grill directly over the coals and sear it on both sides for between ten and fifteen minutes, turning the meat once or twice.
Move the meat to a less hot part of the braai; if necessary rake some of the coals to one side and place the meat over the side with less coals. Replace the lid and cook until the meat reaches the required ‘doneness’ – about 20 minutes for medium.
Remove from the braai and allow it to rest for 10 minutes before eating.
For the salad:
This salad can be prepared while the meat is marinating. Combine all the ingredients, including the salt. Serve at room temperature.