Once you try this fantastic grilled lamb recipe, it'll become a staple for your summer cookouts.
For optimal taste, start preparing this delicious dish a day in advance. This allows the marinade ample time to infuse the meat and makes your cooking day much simpler.
Pair it with a bulgur wheat salad for a delightful meal.
Ingredients
- Serves 6-8
- 1 tsp whole black peppercorns
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- Zest of 1 lime
- 1 tsp paprika
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- Salt
- Leaves from 1 bunch oregano
- 6 garlic cloves, peeled and crushed
- 2 red chillies, chopped
- 2kg leg of lamb, butterflied and bone removed
Preparation Method
- In a small pan, toast the peppercorns, fennel, and coriander seeds for about 30 seconds or until fragrant.
- Transfer to a pestle and mortar or a small blender and grind into a fine powder.
- Combine in a large bowl with lime zest, paprika, 6 tbsp olive oil, vinegar, chipotle paste (we love Amazon's Gran Luchito Mexican Chipotle Chili Paste), and a generous pinch of salt. Mix in the oregano leaves, garlic, and chillies.
- Place the lamb flat in a baking tray and rub the marinade all over the meat. Cover with plastic wrap and refrigerate overnight.
- Take it out of the fridge one hour before cooking, then preheat your grill.
- Grill the lamb, turning every 10 minutes, for 40-45 minutes. Let it rest on a cutting board for 15 minutes afterward.
- Slice the lamb and serve.
After slicing, serve the lamb over your bulgur wheat salad for an amazing dish.
This bulgur recipe will leave you with extra onions and carrots to sprinkle over the lamb, along with leftover dressing for serving on the side.
