BBQ Lamb with Capsicum & Chermoula

BBQ Lamb with Capsicum & Chermoula

Ingredients:

1 kg Lamb Boneless Leg Roast, excess fat trimmed
2 tbs olive oil, divided
2 red capsicum
2 yellow capsicums
Coriander leaves to serve
Chermoula
3/4 cup (185ml) extra virgin olive oil
1 lemon, rind finely grated, juiced
2 garlic cloves, peeled
1 tbs crushed red chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
2 cups flat-leaf parsley leaves
2 cups coriander leaves

Directions:

1. To make the chermoula, in a blender combine the oil, lemon rind, 2 tbs lemon juice, garlic, chilli flakes, cumin, paprika, 1 tsp sea salt flakes and 1/2 tsp pepper and blend until smooth. Add the parsley and coriander and blend until herbs are chopped but not pureed. Season with salt and pepper. Add a little more lemon juice, if necessary.

2. Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium - high and leave other burners off. For a charcoal barbecue, build fie on one side of charcoal grate, leaving other side empty, and let burn until coals are just covered with white ash. Do not spread out coals. The temperature inside the barbecue should be about 200 degrees celcius

3. Brush lamb with 1 tbs oil and season with salt and pepper. Cook lamb over the lit side of the barbecue, rotating as needed, for 10-15mins or until lamb is brown all over. Transfer lamb to the unlit side of the barbecue. Cook, covered for 1 hour or until an instant-read  meat thermometer registers 60 degrees inserted into the centre of the lamb. Transfer to a plate. Brush all over with 1/3 cup chermoula. Cover loosely with foil and set aside for 20mins to rest.

4. Meanwhile, coat the combined capsicums with remaining oil. Cook over lit side of barbecue, turning occassionally for 15 mins or until charred all over. Transfer capsicums to a heatproof bowl and cover with plastic wrap. Rest for 5mins. Remove seeds, stems and skins from capsicums and discard. Slice fresh in a bowl, toss the capsicum with 1 tbs chermoula. Season with salt and pepper.

5. Transfer lamb to a serving platter. Thickly slice. Serve with capsicum and remaining chermoula. Sprinkle with extra coriander.

Serve 6

Recipe from Coles Free Magazine January 2020 issue