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  • 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B9, C
MineralsNatrium, Manganese, Iron, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 teaspoons crushed dry parsley or chervil leaves

  2. 3 tablespoons sweet paprika powder

  3. 1 tablespoon garlic powder

  4. 3 teaspoons ground black peppercorns

  5. 1 1/2 teaspoons ground cinnamon

  6. 1 1/2 teaspoons ground ginger

  7. 2 tablespoons coarse sea salt

  8. 4 teaspoons caster sugar

  9. 2 butterfly legs lamb or 8 chicken thighs

  10. 2 lemons, one half juiced, remainder cut into wedges.

  11. mixed salad, to serve

Instructions Jump to Ingredients ↑

  1. Combine all herbs and spices, salt and sugar together in a small airtight container.

  2. Sprinkle the meat on all sides with enough of the barbecue rub to evenly coat the meat. Allow to dry marinate for at least 20 minutes. You will not need to add any oil as the moisture of the meat is sufficient.

  3. Drizzle lemon juice over the spice rub to prevent it from burning on the barbecue.

  4. Cook lamb leg 15 minutes each side over a moderate heat or until cooked as desired. For chicken, cook 5-6 minutes each side or until cooked as desired. Remove meat from barbecue and transfer to a warm plate. Cover and rest 10-15 minutes.

  5. Serve meat sliced thickly with extra lemon wedges and mixed salad of your choice.

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