Persian BBQ butterflied leg of lamb

This is your new showstopper piece! Impress your friends and family with this tasty and beautiful dish. Don’t be scared cooking such a big cut on the BBQ – by using indirect cooking methods, the BBQ will act like an oven to ensure an even cook. The Persian rub uses a few ingredients which you might not be familiar with but all are readily available in larger supermarkets.

1 hour

5-6

Medium

• 1.3kg Field & Flower butterflied leg of lamb
• 4tbsp olive oil
• 2tbsp sumac
• 2tbsp rose petals
• 1tbsp cardamom pods
• 1tbsp ground cumin
• 1tbsp ground ginger
• Sea salt & freshly ground black pepper

1. To marinate the lamb, firstly pat dry with kitchen towel. In a spice blender/food processor blend the sumac, rose petals, cardamom pods, ground cumin, ground ginger and salt and freshly ground black pepper. Add the olive oil then rub into the lamb. Cover with cling film and place in the fridge to marinate for at least six hours.

2. Light a charcoal BBQ and wait for 20-30 minutes until the coals have gone white. Spread the coals evenly over the base of the BBQ and wait a further 10 minutes until starting to cook.

3. Place the lamb fat-side down onto the BBQ and leave for 5 minutes. Turn the lamb and cook on the other side for a further 5 minutes.

4. Move the coals to the sides of the BBQ to reduce the heat and cook the lamb for a further 35 minutes. Turn the lamb every 10 minutes.

5. Once cooked, remove the lamb from the BBQ and cover in tin foil. Leave to rest for 10-15 minutes before serving.

6. Garnish with rose petals and sumac.