Tony Grigg - South Australia

Get your butcher to “butterfly” a leg of Lamb

Ingredients:

• 1 large bunch mint roughly chopped
• Bunch of Coriander roughly chopped
• 2 cloves garlic, peeled
• 250 grams natural yoghurt
• 400 grams can chickpeas
• Sea Salt and ground black pepper
• Juice of 1 lemon

Method:

Bash up the coriander and mint and mix with the yoghurt, garlic, 200 grams chick peas and seasoning. Keep half of this to use as a sauce with the meal later on.

Score the lamb skin and rub well with the marinade mix. Transfer the lot into a large Ziploc bag (or similar) and refrigerate until required. Leave as long as possible to allow flavours to permeate.

Prepare a tray of roasting vegetables, such as baby potatoes, carrots, quartered red Spanish onions, butternut squash etc to suit your taste.

In a new Heat Beads^® drip tray, combine the veges with some ground cumin, a dash of nutmeg, the remaining 200 grams of chickpeas, 250 grams natural yoghurt, season with sea salt and cracked pepper and a good drizzle of olive oil.

Put the drip tray under the main Weber rack and place the marinated lamb on top. Should cook perfectly well in about 1 - 1½ hrs depending on your preference. Use the balance of the marinade with a little gravox to make a delicious sauce.