Ingredients

For the lamb:

Get your butcher to debone a leg of lamb approx. 2Kgs.

Spread on a chopping board, skin side down and make incisions until the lamb 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

Method

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
Take out of the fridge and allow to stand for about 40 mins 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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