Name: Barbecued butterflied lamb leg with smoky eggplant
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: 1½ tsp ground cumin; 1½ tsp ground coriander seeds; ½ tsp ground chilli; 2 garlic cloves, finely grated; 2 tbsp olive oil; 1.5 kg butterflied lamb leg; Smoky eggplant; 3 eggplant; 80 gm tahini; 2 tbsp extra-virgin olive oil; 2 garlic cloves, finely chopped; ¼ cup coarsely chopped coriander; Carrot and cracked wheat salad; 300 gm coarse burghul; 2 carrots, coarsely grated; 1 Spanish onion, finely chopped; 1 garlic clove, finely grated; 100 ml olive oil; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped flat-leaf parsley

Barbecued butterflied lamb leg with smoky eggplant

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Serves 8

Prep

40M

Cook

Total

1H 40M

Marinate the lamb and make the salads the day before, and you’re set for fuss-free entertaining. All that’s left to do is barbecue the lamb and toss the salad (and perhaps warm some flatbread on the barbie while you’re at it). The lamb is excellent at room temperature, too, so it can go on the barbie before guests arrive.

Ingredients

1½ tsp ground cumin

1½ tsp ground coriander seeds

½ tsp ground chilli

2 garlic cloves, finely grated

2 tbsp olive oil

1.5 kg butterflied lamb leg

Smoky eggplant

3 eggplant

80 gm tahini

2 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

¼ cup coarsely chopped coriander

Carrot and cracked wheat salad

300 gm coarse burghul

2 carrots, coarsely grated

1 Spanish onion, finely chopped

1 garlic clove, finely grated

100 ml olive oil

¼ cup coarsely chopped mint

¼ cup coarsely chopped flat-leaf parsley

Method

Main

1.Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

2.For smoky eggplant, char eggplant over an open gas flame or on a barbecue on high heat, turning occasionally, until tender (6-8 minutes). Place in a sieve over the sink to drain briefly, then peel, chop, place in a bowl with remaining ingredients and season well. Refrigerate in an airtight container for up to 5 days.

3.For carrot salad, cook burghul in a saucepan of boiling salted water until just tender (4-5 minutes). Drain and combine in a bowl with carrot, onion, garlic, lemon juice and oil and season. Cover and refrigerate for up to a day. Toss through herbs before serving.

4.Heat a barbecue or large char-grill pan to medium-high heat. Bring lamb to room temperature, then barbecue fat-side down first and turn every 10 minutes, until cooked to your liking (40-45 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes, then slice and serve with smoky eggplant, carrot salad, lemon wedges, flatbread and yoghurt.