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Spiced Butterflied Leg Of Lamb


Serves 6-10 depending on the size

1 x Boneless leg of lamb

Spice Mix:
1 x Tsp cumin
1 x Tsp fennel seeds
1 x Tsp garam marsala
1 x Tbls paprika 2 x Tbls sumac 1 chili (to taste)
2 x Garlic cloves 5 T olive oil 2 red onions 500ml wine 200ml water 2-3 sprigs rosemary



  • Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
  • Chop the chili and crush the garlic. Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chili, garlic, olive oil, and the dry spices.
  • Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.

Prepare your COBB Cooker and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB.

  • To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water, and rosemary before you place the lamb on top. The sauce will be made during the cooking time.
  • Place the lamb on the rack, and close the lid. Do not open often. After 1 hour and 30 mins, it should be done to just pink for the average boneless leg of lamb but do check after an hour for your own desired ‘doneness’.
  • When you remove the lamb from the COBB, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).


Serving Suggestion

Add some baby aubergines around the sides for the entire cooking period, they go beautifully with the lamb.



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