Marinated BBQ Boneless Leg Of Lamb

BBQ Boneless Leg Of Lamb

1. Prepare the marinade: add the ground cinnamon, cumin, coriander, turmeric and garlic granules into a large container. Stir Add the lamb and rub the marinade all over. Cover and chill for 2-4 hours, or overnight if you prefer.
2. Prepare your barbecue for two zone cooking. Pile the coals on one side of the BBQ and light. Leave the other side empty of coals or add a very sparse layer of coals (once they are hot). Wait until the coals have turned ashy and any flames have died down before grilling.
3. Take the lamb out of the fridge and let it come to room temperature for at least 30 minutes while your BBQ is heating up. Remove the lamb from the BBQ marinade and discard any leftover marinade. Season liberally with salt on both sides.
4. Place the lamb fat side down on the hot side BBQ and sear for 4 minutes. Have a spray bottle of water handy in case you get flare ups due to the fat dripping on the coals.
5. Flip the lamb over and sear on the other side.
6. Now move the lamb to the cooler side of your barbecue, fat side down. Close the lid and cook for 20 minutes then check the temperature with a meat thermometer. The lamb is ready when it registers around 63°C (145°F) for medium rare on a meat thermometer inserted into the thickest part of the meat (see also grilling times for lamb notes). If it's not ready yet continue cooking for a further 5-10 minutes.
7. Rest the cooked lamb loosely covered with foil for 15 minutes. Slice into thin slivers, pouring any meat juices over the slices. Serve immediately.

Oven Cooking Instructions

1. Preheat the oven to 180° (350°F).
2. Brush a griddle pan with oil and sear the lamb for 4 minutes per side, pressing down so that it browns evenly. This may be quite smoky so open a window or turn an extractor fan on!
3. Transfer the lamb onto a rack set over a roasting tin. Cook for 30 minutes then check the temperature of your lamb. Continue cooking for another 10 minutes or longer, depending on size. Rest before serving.