Categories: Lamb- Mutton Main Dish
Ingredients
- 3 1/2 to 4 1/2 lb. leg of lamb, boned
- 1 heaping Tbsp. coriander seeds
- 1 large knob fresh ginger, peeled and grated
- 1 large clove garlic, crushed
- 2 tsp. salt
- 1/2 tsp. ground pepper
- juice of one lemon or lime
- 1 Tbsp. honey
- 2 Tbsp. peanut oil
Directions
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Trim fat from leg, lay it flat, and, if necessary, make several incisions through natural partitions to make the meat an even thickness.
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Grind the coriander seeds and mix in a large dish with the grated ginger, garlic, salt, pepper, lime juice, honey and oil. Add the lamb and coat well with the marinade, cover , and let set for up to 24 hours, turning the meat occasionally.
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Prepare a hot barbecue with a generous depth of glowing coals. Cook the lamb, 30 to 40 minutes; baste and turn occasionally. The lamb should be appetizingly charred, juicy inside and smoky to taste.
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The lamb also may be cooked conventionally in the oven. Bake for 45 minutes at 400 degrees, basting often.