- 1.5 kg leg of lamb, boned and butterflied
- 1 tbsp sumac
- 2 tbsp olive oil
- 1 red capsicum, finely diced
- 1 cup corn kernels
- 1 garlic clove, finely chopped
- 1 tbsp ground cumin
- ½ cup coriander leaves
- 1/3 cup small mint leaves
- Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
- Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn with tongs and cook for a further 20mins. Cover lamb loosely with foil and rest it for 10 minutes before serving.
- While the lamb rests add the oil to a frypan and heat over a moderately-high heat. Add the capsicum, corn, garlic and cumin. Cook for 2-3mins, stirring occasionally. Remove from heat and stir in the coriander and mint. Serve the sliced lamb with the corn salsa.
- Ask your butcher to bone and butterfly the leg of lamb for you.
- Sumac is the dried fruit of a shrub, native to the Mediterranean. It is sold coarsely or finely ground. Sumac has a lemony, citrus flavour with very little smell. You could use grated lemon rind to replace it.
- Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.