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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
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
recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com More tasty BBQ recipes
Homemade BBQ Breakfast Burgers
BBQ Rotisserie Chicken
Stuffed Portobello Mushrooms
Asian Style Beef Burgers
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