BBQ spiced butterflied leg of lamb
For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurtto serve
For the marinade
  • 50g Buttermelted
  • 2tbsp olive oil
  • 2tbsp ground cumin
  • 2tsp ground coriander
  • 2tsp paprika
  • 1tsp smoked garlic powder or garlic salt
  • 1tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsleyonly, chopped
  • 1leaves x 28g pack mintonly, chopped
  1. Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  2. Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  3. Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice – or serve in wraps with a simple salad and pickled red onion – yum!