SAVOURY BBQ LEG OF LAMB WITH ROASTED CARROTS
Ingredients
For the lamb:
- About 2 kg bone-in lamb leg
- 1/2 cup plain Greek yogurt
- 2 generous tbsp Butcher's Secret Seasoning A Spice Affair
- 1 tsp Aleppo Pepper A Spice Affair
- 2 tsp Himalayan Pink Salt A Spice Affair
- 1 tsp pepper
- 4 garlic cloves, crushed
- 8 garlic cloves, whole
- 3 bay leaves
- Dried rubbed mint
- Olive oil
For the carrots:
- 3 lbs carrots, peeled and halved lengthwise
- 2 tsp Garlic Mashed Potatoes Seasoning A Spice Affair
- 3 tbsp unsalted butter, melted
- 1/2 tsp Himalayan Pink Salt A Spice Affair
- 1/2 tsp pepper
- 2 tbsp maple syrup
Preparation
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1Prepare the lamb
Wash the lamb leg in a cold water and vinegar solution. Rinse with cold water, pat dry and set aside.
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2Make the marinade
In a small bowl, combine the Greek yogurt, Butcher's Secret Seasoning A Spice Affair, Aleppo Pepper A Spice Affair, salt, pepper and crushed garlic.
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3Wrap the lamb
Place the lamb on a sheet of foil drizzled with olive oil. Make 8 slits in the lamb and insert a whole garlic clove into each one. Coat the entire leg with the yogurt mixture, then top with the bay leaves and dried mint. Wrap the lamb tightly in the foil.
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4Grill
Preheat the grill to 350°F for 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.
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5Prepare the carrots
In a bowl, combine the melted butter, maple syrup, Garlic Mashed Potatoes Seasoning A Spice Affair, salt and pepper. Place the carrots on a parchment-lined baking sheet and brush both sides with the butter mixture.
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6Roast the carrots
Bake at 350°F for 15 minutes. Flip the carrots and bake for another 10 minutes. Serve alongside the lamb. Enjoy!
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