Aroma Aeromatic Oven Food

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AROMATIC LEG OF LAMB



Aromatic Leg of Lamb image

This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.

Provided by Bergy

Categories     Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs butterflied boneless leg of lamb (I prefer Australian)
3 garlic cloves, cut in half and crushed with the side of chef's knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedge (optional)

Steps:

  • Rub the lamb with the cut side of the garlic cloves.
  • Discard garlic.
  • In a mortar with pestle, crush fennel, cumin, and coriander seeds.
  • (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
  • Cook 15-20 minutes (for medium-rare) turning occasionally.
  • Or cook until it reaches your preferred doneness.
  • Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
  • If desired serve with lemon wedges.

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