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Barbecued lamb leg with corn salsa

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1.5 kg Leg of lamb, boned and butterflied
1 tbsp Sumac
2 tbsp Olive oil
1 Red capsicum, finely diced
1 cup Corn kernels
1 Clove garlic, finely chopped
1 tbsp Ground cumin
1/2 cup Coriander leaves
Small mint leaves


1 Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
2 Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.
3 While the lamb rests add the oil to a frypan and heat over a moderately-high heat. Add the capsicum, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally.
4 Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.


1 Ask your butcher to bone and butterfly the leg of lamb for you.
2 Sumac is the dried fruit of a shrub, native to the Mediterranean. It is sold coarsely or finely ground. Sumac has a lemony, citrus flavour with very little smell. You could use grated lemon rind to replace it.
3 Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4 To slow roast the lamb leg with corn salsa: Preheat the oven to 160ºC (see tips above). Lightly score the inside of the thickest part of a 1.5kg butterflied lamb leg in a criss-cross fashion, giving the lamb a more overall thickness. Rub a little oil and 1 tbsp of sumac, or your favourite spice over the lamb. Then season lamb with pepper and salt. Place in roasting dish, cover dish with baking paper and foil, roast for 2 hours, remove paper and foil and roast for a further 30 mins to brown lamb.
5 Serve with a salsa of corn kernels, chopped red capsicum, coriander and mint leaves.