LEE KUM KEE

Barbecue Leg of Lamb

Seves 4

Ingredients

2kg leg of lamb, deboned and butterflied
Salt and pepper, season to taste

Marinade

2 tbsp maple syrup
2 tbsp sunflower oil
4 spring onions, finely sliced
4 cloves of garlic, finely minced

Sauce Mix

150g Greek yoghurt
1 bunch fresh coriander, chopped
1 lime, juice and zest

Method

1 Rub the marinade over the lamb and place in the fridge for at least 2 hours.
2 Preheat oven to 200℃. Roast the lamb in a baking tray for 30 minutes. Take the lamb from the roasting tray and place it on the preheated barbecue to grill for 10-15 minutes.
3 Let the lamb rest for 10 minutes, then slice.
4 Add chopped coriander to the yoghurt with the lime juice and zest. Stir well and serve alongside the lamb.
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