Marinated Lamb Leg with Hummus, Plumped Raisins, Almonds, Honey Roasted Carrots and Gremolata
RECIPE COURTESY OF http://www.anotherfoodblogger.com follow on Instagram at: http://instagram.com/another_food_blogger
Ingredients
1 boneless lamb leg butterflied.
3 tbsp olive oil
1 tsp dried oregano
1 tsp rosemary – chopped finely
1 tsp chili flakes
1/2 lemon – juiced
salt & pepper
Gremolata
2 tbsp olive oil
1/2 lemon – juiced
small bunch of parsley – finely chopped (approx 2 tbsp)
small handful of chives – finely chopped (approx 2 tbsp)
salt & pepper
Hummus
400g can of chickpeas
1/2 lemon – juiced
3 dashes sesame oil
1 garlic clove – crushed
1/3 cup olive oil
1 tsp tahini
1/2 tsp dried cumin
2 tbsp water
Handful of almonds – chopped
Handful of raisins – soaked in warm water for 1min to rehydrate
4 – 8 carrots depending upon size. I used 2 large carrots and 6 different coloured baby carrots
1tsp honey
Method
- Mix all ingredients together (except lamb) to make marinade. Marinate lamb for minimum of 1 hr but as long as 24 hrs if possible.
- Wipe marinade gently from lamb using a paper towel.
- Grill on BBQ @ 200c skin side down first for 8-10 mins, turn lamb over and grill for a further 10 mins or until internal temp of lamb is about 57c (for medium rare). Cooking times may vary so the use of a meat thermometer is recommended.
- Remove from heat, cover loosely with foil and leave rest for 7 mins. During this time the lamb will still cook and internal temp will rise to about 63c.
CARROTS
- Clean carrots and chop into different shaped pieces making sure they are similar sized so that they cook evenly.
- Drizzle with olive oil, salt/pepper and a tsp of honey.
- Roast in oven @ 200c for 20 mins until cooked through and golden in colour.
GREMOLATA
- Combine all ingredients together in a small bowl and stir.
HUMMUS
- Blend all ingredients together (except water) until the chickpeas are crushed and hummus is relatively smooth.
- Add water to thin out hummus and blend to the texture you desire
Order your boneless lamb leg here