There are some fail-safe recipes you take with you from childhood to adulthood, and eventually pass on to your own kids. This beautiful barbecued lamb leg from celebrity chef, Hayden Quinn, is one of those such recipes. Perfect for evenings with the family or afternoons with friends, it’s simple, delicious and guaranteed to please.
But before donning your chef whites, Quinn shares his cooking tips for a breezy BBQ:
A butterflied leg of lamb helps it to cook faster and more evenly; just ask your butcher to do it for you when you buy the leg of lamb.
If you can’t find a butterflied leg try using a butterflied shoulder or a boned and rolled shoulder.
1 butterflied leg of lamb, trimmed (approx. 1.5kg)
1 clove garlic, crushed
2 tablespoon light soy sauce
1 teaspoon sesame oil
2 tablespoon mirin
1 long red chilli, deseeded, finely chopped
Chilli Vegetable Salad
1 tablespoon olive oil
250g Japanese pumpkin, peeled, cut into 4cm pieces
250g baby chat potatoes, quartered
1⁄2 cauliflower head, cut into florets
1 small broccoli head, cut into florets
1⁄2 teaspoon chilli flakes
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1 small bunch of English spinach, trimmed, roughly torn
1⁄4 cup hazelnuts, toasted and roughly chopped
Pre-heat a lightly oiled barbecue or chargrill pan over medium-high heat. Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season.
Cook lamb for 12 to 15 mins on each side, brushing with marinade, or until cooked to your liking. Set aside to rest for 10 minutes and thinly slice.
Meanwhile, preheat oven to 200°C (180° fan-forced). In a large roasting pan lined with baking paper, place the pumpkin, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Season and toss to coat. Roast vegetable for 30 to 35 minutes, turning once, or until golden and tender. Add spinach to the pan, toss and sprinkle with hazelnuts.