Tony Grigg

Ingredients:

Marinade

• Bunch of mint
• Bunch of coriander – well bashed and chopped
• 400g can chickpeas
• 250g natural yoghurt
• 2 cloves garlic – finely chopped

Roast veggies

• Carrots
• Red onion
• Potato
• Baby squash
• Ground cumin
• Ground coriander seeds
• Sea salt
• Cracked black pepper

Method:

Have your butcher bone and butterfly a nice leg of lamb.

Mash half the chickpeas and combine with balance of marinade ingredients. Score the skin of the leg and rub well with marinade. Place in a large zip lock bag with the marinade (keep about half of it for the sauce – see below) and the leg, refrigerate til ready to cook (overnight if possible).

Light Weber in the usual way and have ready a Heat Beads® BBQ foil drip tray. Cut carrots, red onion, potato, baby squash – and any other roast-able veggies you like – into small chunks. Place into drip tray, sprinkle with ground cumin and ground coriander seeds, sea salt and black pepper and remainder of whole chickpeas.

When Weber is ready, put the veggie tray between the charcoal buckets on the lower level and place leg on upper grill so that juices will drip onto veggies. Cook lamb to your liking and then let rest for 10-15 mins. Veggies should be just right by now, also. I make a sauce with white wine and the balance of the marinade and a little seasoning to taste. Enjoy.