Ingredients


50g lactose free butter, melted

3 tbsp olive oil

2 tsp each ground cumin, coriander and praprika

1 tbsp thyme leaves

1 tbsp garlic infused oil

zest and juice 1 lemon

1 tsp chili paste

2½ kg leg of lamb, butterflied

For the sauce

1 tsp chili paste

handful fresh coriander leaves, roughly chopped

300g lactose free Greek yogurt



Method


Mix the lactose free butter and oil in a bowl, then stir in the spices, thyme, garlic infused oil, lemon zest and juice.

Add the chili paste, 1 tsp salt and plenty of freshly ground black pepper, and mix well.

Put the butterflied lamb in a large shallow dish and spoon over the marinade.

Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.

Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned.

Turn over and cook for another 5 mins to brown the other side.

Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.

Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.

For the sauce, fold the chili paste, a little salt and the coriander into the lactose free  yogurt. Cut the lamb into thick slices and serve with the sauce and quinoa, if you like.


Recipe adapted from: Good Food

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