Butterflied lamb with cumin and turmeric marinade
1
Points®
Total time: 5 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Juicy lamb and a chargrilled vegetable salad combine to create a real crowd-pleaser. Barbecued chat potatoes are an ideal side for hungry guests
Ingredients
Garlic
3 clove(s), crushed
Dried turmeric
1 tsp, ground
Ground cumin
2 tsp, (seeds) lightly toasted, crushed
Fresh lemon rind
2 tsp, finely grated
Lemon juice
⅓ cup(s), (80ml)
Olive oil
1 tbs
Fresh coriander
2 tbs, finely chopped
Lamb leg roast, raw
1000 g, butterflied, fat trimmed (Buy 1.25kg)
Zucchini
2 large, cut lengthways into 1cm-thick slices
Red capsicum
2 large, thickly sliced
Eggplant
1 large, cut into 1cm-thick slices
Rocket
5 cup(s), (150g), baby
Balsamic vinegar
1 tbs
Lemon(s)
1 medium, wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine garlic, turmeric, cumin, rind, juice, oil and coriander in a large shallow glass or ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours or overnight.
2
Preheat a barbecue or chargrill over high heat. Remove lamb from marinade and cook, skin-side down, for 15 minutes. Turn and cook for 15–20 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 10 minutes before slicing thickly.
3
Meanwhile, lightly spray zucchini, capsicum and eggplant with oil and cook for 2–3 minutes each side or until lightly charred and tender. Place grilled vegetables and rocket in a large bowl. Drizzle with vinegar and toss gently to combine. Serve sliced lamb with salad and lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.