For the lamb:
Get your butcher to debone a leg of lamb approx. 2Kgs.
Put the lamb skin side down on a cutting board and make incisions until the meat is the same thickness all over.
For the rub:
- Large splash of olive oil (just enough to make a rub)
- 5 cloves of garlic
- Hand-sized bunch of fresh mint leaves
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 tsp of paprika
- Pinch of salt and pepper
Blitz all of ingredients in a blender and rub on to both sides of the lamb.
Wrap it up and place in a fridge for 2-4 Hours
Remove from the fridge and let stand for about 40 minutes before cooking.
Heat the BBQ on medium/high Heat and cook for approx. 35-40 minutes.
Turn every 5-8 minutes.
When the lamb is cooked to your desired temperature, allow it to stand for about 10 minutes before serving.
Serve with Bulgar, pomegranate & mint salad
For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com
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