Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 8 - 10
Ingredients :
  • 3 to 4 1/2 pound (1.5-2 kg) Lamb Leg Boned, Butterflied and trimmed of most external fat
  • 1/2 cup Olive Oil, Extra Virgin
  • Juice of 1 Lemon
  • 1 tablespoon Mint Leaves, dried
  • 2 teaspoons Rosemary, crushed
  • 1 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 2 Fresh Cloves Garlic
  • 1/2 can Anchovy Fillets
  • Salt and Pepper to taste
  • Ask the butcher to bone and butterfly the leg for you.
Directons :

Salt and pepper both sides of lamb. Mix oil and lemon juice, and add seasonings. Cut garlic in slivers and cut anchovies in half. Cut small pockets in lamb over both sides and place a sliver of garlic and anchovy half in each pocket. Rub seasoning mixture all over lamb. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50°-54°C) for rare to medium-rare thinner parts will then be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Suggested side dishes:

Rice Pilaf with Pinenuts and Raisins(Quick Cuisine: to a supermarket pilaf mix, add toasted pinenuts and plumped raisins.)

Sauté Cherry Tomatoes with Kalamata Olives and Melted Feta