- 1 leg of lamb
- Salt and pepper, to taste
- Four-spice, to taste
- 2 tablespoons [30 mL] mustard
- 1 teaspoon [5 mL] harissa sauce
Marinade
- 1 onion, chopped
- 1 'bouquet garni' [thyme, bay leaf, parsley and mint sprigs]
- 2 cloves garlic
- 2 tablespoons [30 mL] freshly chopped coriander
- 3/4 cup + 2 teaspoons [200 mL] white wine
- Juice of 2 limes
- 1/4 cup - 2 teaspoons [50 mL] olive oil
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- Remove as much fat as possible from leg of lamb.
- Rub with mustard, then sprinkle leg with salt, pepper and four-spice.
- Leave at room temperature for 1 hour.
- Into a bowl, mix together all marinade ingredients.
- Arrange leg of lamb into a dish; pour marinade all over leg of lamb.
- Leave to marinate for 6 to 12 hours, refrigerated.
- Reserving marinade, barbecue leg of lamb onto barbecue skewer over really hot charcoals for 15 minutes.
- Lower barbecue temperature to 'MEDIUM'.
- Strain marinade; then mix in mustard and harissa sauce.
- Barbecue for approximately 90 minutes longer, brushing leg of lamb with marinade every 10 minutes.
- Using a meat thermometre, check meat temperature which should be between 150 to 155°F [65 to 68°C] in the centre.
- Lamb meat should be of a nice pink.
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