Name: Spiced lamb leg barbecue roast
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 8
Ingredients: 1 whole lamb leg, bone in (approx. 2kg); 2 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp dried thyme leaves; 1 tsp ground coriander seeds; Sea salt flakes and freshly-ground black pepper; 1 cup extra virgin olive oil; 12 fresh bay leaves; 2 bunches kale; 2 cups mixed baby tomatoes, halved; 2 x 180g packets haloumi, sliced; Lemon wedges, to serve

Spiced lamb leg barbecue roast

Want a better roast? Get outdoors and pop in on the barbecue.

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Serves 8

Prep

15M

Cook

1H 35M

Total

1H 50M

Skip to Recipe

Fire up the oven to cook this delicious spiced leg of lamb, roughly 2kg in weight, that’s more than enough to feed a family of eight.

Ingredients

1 whole lamb leg, bone in (approx. 2kg)

2 tsp cumin seeds

1 tsp fennel seeds

1 tsp dried thyme leaves

1 tsp ground coriander seeds

Sea salt flakes and freshly-ground black pepper

1 cup extra virgin olive oil

12 fresh bay leaves

2 bunches kale

2 cups mixed baby tomatoes, halved

2 x 180g packets haloumi, sliced

Lemon wedges, to serve

Method

Use a small sharp knife to cut rings around the lamb leg, 3cm apart. Combine the spices in a mortar and pound well, then season with salt and pepper. Mix in half the olive oil and rub onto the lamb. Place the bay leaves into the incisions.

Grill over a low-moderate heat for 20 minutes, turning several times, until lightly browned, then transfer to a rack over a roasting pan and cook with the BBQ hood down for 1 hour.

Allow the lamb to rest. Meanwhile, toss the kale in the remaining olive oil and grill lightly, then grill the haloumi as well. Mix with the tomatoes and arrange on a platter, then put the lamb on top. Serve with lemon wedges.

For more beaut recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

You might also like:

Slow roast lamb shoulder

Turkish lamb leg roast

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

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