A leg opened flat is the most forgiving thing you can put over coals. Thick end, thin end, everyone gets the doneness they wanted without anyone having to ask. Angel Dust does the work here: mustard and fennel go with lamb the way they always have, the gochugaru just keeps it interesting.
1 hr plus resting. Serves 6.
Ingredients
- 1.8kg Leg of lamb, butterflied
- 3 dessertspoons Plateit Angel Dust Rub
- 2 tbsp Olive oil
- 4 cloves Garlic, crushed
- 1 Lemon, juiced
- Flat leaf parsley, chopped, a handful
- Salt, to taste
Method
- Rub the lamb with the oil and garlic, then 3 dessertspoons of Plateit Angel Dust Rub on both sides. Leave it on the bench an hour.
- Set the barbecue for two zones: coals or burners on one side, nothing on the other. Lid on, get it to about 220C.
- Sear fat side down over the hot side, 4 mins. Flip, 4 mins. Expect flare ups, move the meat rather than panicking.
- Shift to the cool side, lid down, 20 to 30 mins until the thickest part reads 55C.
- Rest 15 mins on a board. Carve across the grain, spoon the resting juices back over, lemon and parsley last.
Do this: Ask the butcher to butterfly it and leave the fat on. The fat is the timer and the basting, both.
