Spiced butterflied leg of lamb
Serves: 6
Prep time: 15 mins Total time: 
Spiced butterflied leg of lamb
Serves: 6
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
528Kcal
Fat
33gr
Saturates
15gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
57gr
Salt
0.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 2kg leg of lamb, butterflied (see below)
- 1 x 170g tub authentic Greek yogurt, to serve
For the marinade
- 50g butter, melted
- 2 tbsp olive oil
- 2 tbsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp smoked garlic powder or garlic salt
- 1 tbsp chopped fresh thyme
- juice and zest of 1 lemon
- 2 tbsp sumac
- a pinch of chilli flakes
- ½ x 28g pack flat-leaf parsley, leaves only, chopped
- 1 x 28g pack mint, leaves only, chopped
Step by step
- 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.
- Light 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.
- Move the coals to reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt.
