Tamarind and Sesame Marinated Butterflied Leg of Lamb

Step 1

Mix all marinade ingredients together. Cut off any excess fat and sinew from the lamb. Place lamb in a clean, sealable plastic bag with the marinade. Seal and refrigerate for at least 2 hours, or up to 2 days. Turn a few times while marinating.

Step 2

When ready to cook, bring meat up to room temperature. Remove meat from bag, reserving marinade, and season with salt. Cook on a preheated BBG grill (medium to high heat) for 12-15 minutes on each side (for medium rare), or until done to your liking. Set meat aside to rest for 10 minutes.

Step 3

Pour leftover marinade and any juices from the resting lamb into a small pot and boil on the stove top for 3-4 minutes until it is had thickened to a sauce.

Step 4

To serve, slice lamb across the grain. Lay slices on a platter, spoon over sauce and sprinkle over sesame seeds, mint and coriander. Serve with barbequed vegetables like eggplant and capsicum.