Categories: Lamb- Mutton Main Dish

Ingredients

• 3 1/2 to 4 1/2 lb. leg of lamb, boned
• 1 heaping Tbsp. coriander seeds
• 1 large knob fresh ginger, peeled and grated
• 1 large clove garlic, crushed
• 2 tsp. salt
• 1/2 tsp. ground pepper
• juice of one lemon or lime
• 1 Tbsp. honey
• 2 Tbsp. peanut oil

Directions

1. Trim fat from leg, lay it flat, and, if necessary, make several incisions through natural partitions to make the meat an even thickness.

2. Grind the coriander seeds and mix in a large dish with the grated ginger, garlic, salt, pepper, lime juice, honey and oil. Add the lamb and coat well with the marinade, cover , and let set for up to 24 hours, turning the meat occasionally.

3. Prepare a hot barbecue with a generous depth of glowing coals. Cook the lamb, 30 to 40 minutes; baste and turn occasionally. The lamb should be appetizingly charred, juicy inside and smoky to taste.

4. The lamb also may be cooked conventionally in the oven. Bake for 45 minutes at 400 degrees, basting often.

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