Recipe by @Ohmygoodiescc
Juicy, fall-apart bone-in lamb leg marinated in a rich, flavourful blend and slow-grilled to perfection. Served with maple-roasted carrots, this dish is the ultimate balance of savoury and sweet! 🤤✨
INGREDIENTS
For the lamb
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~2 kg bone-in lamb leg
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1/2 cup plain Greek yogurt
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2 generous tbsp Savoury Lamb Rub A Spice Affair
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1 tsp pepper
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4 garlic cloves, crushed
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8 garlic cloves, whole
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3 bay leaves
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Dried rubbed mint
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Olive oil
For the carrots
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3 lbs carrots, peeled and halved lengthwise
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3 tbsp unsalted butter, melted
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1/2 tsp pepper
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2 tbsp maple syrup
PREPARATION
1. Prepare the lamb
Wash the lamb leg in a cold water & vinegar solution. Rinse with cold water, pat dry, and set aside.
2. Marinate
In a small bowl, combine Greek yogurt, Savoury Lamb Rub A Spice Affair, Aleppo pepper A Spice Affair , salt, pepper, and crushed garlic.
3. Prepare for grilling
Place the lamb on foil drizzled with olive oil. Make 8 slits in the lamb and insert a whole garlic clove into each one. Coat the entire lamb leg with the yogurt mixture. Top with bay leaves and dried mint. Tightly wrap the lamb in foil.
4. Grill
Preheat the grill to 350°F over indirect heat. Place the wrapped lamb on the grill, close the lid, and cook for 2 to 2.5 hours or until the internal temperature reaches 150°F. Remove from heat and let rest, covered, for 20 minutes.
5. Prepare the carrots
In a bowl, combine melted butter, maple syrup, Garlic Mashed Potato Seasoning A Spice Affair, salt, and pepper. Place the carrots on a parchment-lined baking sheet and brush both sides with the butter mixture.
6. Roast the carrots
Bake at 350°F for 15 minutes. Flip the carrots and bake for an additional 10 minutes.
