Butterflied Lamb Leg

Butterflied Lamb Leg

1 Leg of Lamb boned and butterflied (your butcher will do this for you)











Marinade
Several cloves of garlic crushed with salt
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
6 tablespoons light soy sauce
2 tablespoons sesame oil
2 tablespoons ground rice (optional)



Combine marinade ingredients and spread over both sides of lamb.  Refrigerate, preferably overnight, but a minimum of 2 hours.  Roast or barbeque 25 - 35 minutes.
Make gravy by adding cream to the pan juices (you will need to use the ground rice if you are making gravy)

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