Spiced butterflied leg of lamb
Serves: 6
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Spiced butterflied leg of lamb
Serves: 6
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Nutritional information (per serving)
Calories
528Kcal
Fat
33gr
Saturates
15gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
57gr
Salt
0.6gr
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.