Spicy deboned leg of lamb with apricot and mint salad

Recipe Disclaimer

Tap for method

Ingredients (15)

1/4 tsp	dried chilli flakes
1 Tbs	cumin — ground
1 Tbs	paprika — smoked
1 Tbs	coriander — seeds
	lemon — zest and juice
1/3 cup	fresh chillies — 573
	sea salt and freshly ground black pepper
1 kg	leg of lamb — deboned

APRICOT AND MINT SALAD:

300 g	apricots — Turkish, halved
100 g	pistachios — shelled
150 g	pomegranate rubies
20 g	fresh mint — torn
	orange — zest only
200 g	chevin — sliced
	olive oil — to drizzle

Tap for ingredients

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

To receive quick and convenient weekday
recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending
food, restaurant and wine news subscribe to ourEditor’s Weekly newsletter.