Braaied leg of lamb with gremolata

Ingredients:

• 4 cloves garlic, grated
• ½ Tbsp (7ml) salt (preferably flakes)
• Milled pepper
• 1 Tbsp (15ml) coriander seeds, toasted
• 2 tsp (10ml) olive oil
• 3 sprigs rosemary, leaves finely chopped
• 1.5kg deboned leg of lamb, secured with string

Gremolata:

• 1 punnet (20g) Italian parsley, leaves only
• 1 large clove garlic
• Salt and milled pepper
• Grated peel of 1 lemon
• Juice (30ml) of ½ lemon
• 1 Tbsp (15ml) olive oil + extra for tossing
• 2 anchovies, finely chopped (optional) 

Method

1. Preheat oven to 200°C.
2. Crush garlic, pepper, coriander seeds, olive oil and rosemary using a pestle and mortar to create a paste.
3. Rub all over lamb and rest for 20-30 minutes to bring meat to room temperature.
4. Grill meat over medium coals (you should be able to hold your hand over coals for 5 seconds) for 10-15 minutes, turning regularly.
5. Remove from coals and wrap in foil. 
6. Roast in oven for 10-15 minutes or cook in a kettle braai for a medium-rare roast.
7. Rest meat for about 10 minutes.
8. Finely chop gremolata ingredients and toss with extra olive oil.
9. Serve meat thinly sliced with gremolata on the side.

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