Barbecued lamb leg with corn salsa
Simple summer lamb dinner
6
Serves
6 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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Ingredients
900g Quality Mark lamb leg
Ask your butcher to bone and butterfly the leg of lamb for you.
1 Tbsp ground sumac
i
2 Tbsp olive oil
1 red capsicum
seeds removed and finely diced
1 cup sweet corn
1 garlic clove
finely chopped
1 Tbsp ground cumin
a small handful of fresh coriander
chopped
a small handful of mint leaves
chopped
Method
To Barbecue Lamb
To Slow Roast Lamb
1
Preheat the barbecue flat-plate or char-grill plate to hot.
2
Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.
3
Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
4
Place the lamb on the barbecue, reduce heat to moderately-hot.
5
Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20 minutes.
6
Cover lamb loosely with foil and rest it for 10 minutes before serving.
7
While the lamb rests add the oil to a frypan and heat over a moderately-high heat.
8
Add the capsicum, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally.
9
Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.
Nutrition Information per Serving (198g)
This dish is low in sodium, making it a good choice for those watching their salt intake.
Energy
1294kJ (309 kcal)
Protein
34g
Total Fat
16.3g
Saturated Fat
5.2g
Carbs
6.5g
Dietary Fibre
g
Sodium
116mg
Iron
3.2mg
Zinc
5mg
Vitamin B12
3.3µg
