- 1:00 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Fire up the grill for a fabulous feast starring this Aussie barbecued lamb favourite.
Ingredients
- 1kg butterflied leg of lamb
- 1/3 cup fruit chutney
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 garlic cloves, crushed
- 1 tablespoon olive oil
Method
- Step 1Place lamb in large, shallow glass or ceramic dish. Combine chutney, cumin, coriander, garlic and oil in a jug. Add to lamb. Turn to coat. Cover. Refrigerate for 3 hours, if time permits.
- Step 2Preheat barbecue on high with hood closed. Reduce temperature to medium-low. Transfer lamb to a disposable baking dish. Cook in barbecue over indirect heat for 25 minutes (see note). Turn lamb. Cook for 20 to 25 minutes for medium or until cooked to your liking. Set aside, covered, for 10 minutes before slicing. Serve lamb with Honey pistachio couscous (see related recipe).
- High protein
- Low carb
- Low kilojoule
Nutrition
1927 kj
Energy
23g
Fat Total
8g
Saturated Fat
1g
Fibre
52g
Protein
175mg
Cholesterol
342.33mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
To use indirect heat, light burners on one half of barbecue. Place baking tray on other half. Always check manufacturer’s instructions.
Serving suggestion: Honey pistachio couscous (see related recipe)
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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