Spicy deboned leg of lamb with apricot and mint salad

A spicy Sunday roast with a fresh apricot and mint salad.
 
recipe, braai, lamb
Image by:
Recipe from: 8 September 2015
Preparation time: 15 min + Standing time
Cooking time: 1h
 
 

Ingredients

 
  • 1/4
    tsp
    chilli flakes
  • 1
    Tbs
    cumin, ground
  • 1
    Tbs
    smoked paprika
  • 1
    Tbs
    coriander seeds
  • Juice and zest of 1 lemon
  • 1/3
    cup
    olive oil
  • Sea salt and black pepper
  • 1
    kg
    leg of lamb, deboned
  • APRICOT AND MINT SALAD:
  • 300
    g
    Turkish apricots, halved
  • 100
    g
    shelled pistachios
  • 150
    g
    pomegranate seeds
  • 20
    g
    mint leaves, torn
  • zest of one orange
  • 200
    g
    chevin, sliced
  • olive oil, to drizzle
Servings: Change Serving
 
 

Method

 
In a bowl, mix together chilli flakes, cumin, paprika, coriander, lemon juice and zest, and olive oil. Season well.

Rub this mixture all over the lamb and leave to marinate for 1 hour.

Braai lamb until cooked to taste. Allow to rest for 10 minutes before slicing.

For the apricot and mint salad: toss together all the ingredients.

Slice the lamb and serve with grilled orange wedges and apricot mint salad.

Text and image source: Fairlady magazine

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Read more on: braai  |  lamb  |  recipes
 

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