- 4 cloves garlic, peeled
- 2 large red chillies, sliced
- 1/3 cup lemon juice
- Leaves from 1/2 bunch mint
- Leaves from 1/2 bunch coriander
- 2 tsp brown sugar
- 1 tsp fish sauce
- 1 tbsp dijon mustard
- 2kg leg of lamb, boned and butterflied
- Hot garlic bread, to serve
Combine garlic, chillies, lemon juice, mint, coriander, brown sugar and fish sauce in a food processor and whiz until well combined. Remove to a bowl and stir in mustard. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate for 2-4 hours, turning occasionally. Bring to room temperature.
Cook lamb on a medium hot barbecue, skin side down, for 8-12 minutes. Turn and cook for a further 8-12 minutes or until cooked as desired. Remove and rest, covered, for 10 minutes.
Slice lamb and place on serving plates with watercress and avocado salad on the side. Accompany with garlic bread.
- Main Ingredients - Lamb
- Course - Main-course