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  1. Home
  2. healthy easter

Marinated barbecued lamb

Fire up the barbie and let the aroma of luscious lamb tickle those senses. It's a great leg of lamb to enjoy on Australia Day, and it's gluten-free, too! - by Hannah Oakshott
  • 14 Feb 2017
Marinated barbecued lamb
Cook: 425 Minutes - easy - Serves 8 - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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Fire up the barbie and let the aroma of luscious lamb tickle those senses. It's a great leg of lamb to enjoy on Australia Day, and it's gluten-free, too!

Ingredients

1 kg boned and butterflied leg of lamb, all excess fat removed

1 tbsp extra virgin olive oil

2 tsp smoked paprika

2 tsp sumac

zest of 1 lemon

juice of ½ lemon

⅓ cup dill leaves, finely chopped

½ cup flat-leaf parsley leaves, finely chopped

2 sprigs rosemary, finely chopped

2 garlic cloves, crushed

Method

  1. Put lamb, oil, paprika, sumac, lemon zest, lemon juice, dill, parsley, rosemary and garlic in a large shallow dish. Turn to coat, rubbing the mixture all over the lamb. Cover and refrigerate overnight to marinate.
  2. Preheat a barbecue to 170°C (if cooking lamb in the oven, preheat to 150°C fan-forced). Heat a heatproof and barbecue-safe roasting pan until hot. Add lamb and brown for 2-3 minutes, turning occasionally, or until well browned. Cover with foil and cook in a barbecue with lid down (or in an oven) for 45 minutes.
  3. Transfer lamb to a dish and cover with foil. Set aside for 10 minutes to rest. Diagonally slice lamb across the grain and place on a serving platter. Serve with rosemary potatoes (see tip)
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