SPICED BUTTERFLIED LEG OF LAMB WITH CHERRIES

Thinking lamb for festivities this year? A butterflied leg of lamb is a wonderful cut to barbecue, so there’s no need to turn on the oven. If you have access to a bay or lemon myrtle tree use some branches to cook the meat over. If not, use rosemary branches, instead. To celebrate the Christmas spirit we’ve marinated the lamb in spices and citrus and served with the seasons’ cherries cooked in a similar spice mix.

And if you stick with tradition, cooking turkey or pork, the cherries work a treat with both meats. Yule tide!

serves  8

1.8kg butterflied leg of lamb

3 garlic cloves, chopped

1 tablespoon sea salt

¼ cup fresh rosemary leaves 

black pepper

¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar 

finely grated zest of an orange, or lemon

2 teaspoons ground star anise

1 teaspoon ground cinnamon

1/2 teaspoon mixed spice

1 bunch rosemary

2 small branches of bay or lemon myrtle

Spiced cherries:

500g cherries, pitted

1 cinnamon stick

2 whoie allspice

2 whole cloves

juice of an orange or lemon

2 teaspoons apple cider vinegar

½ teaspoon sea salt

Using a mortar and pestle pound the garlic and salt together. Add the rosemary and gently pound (this releases oils from leaves). Add a generous grinding of black pepper. Stir in the olive oil, vinegar, zest and spices. Cut the lamb across into two pieces, one side will be thicker than the other. Rub the oil mixture all over the meat to coat well. Transfer the meat to a shallow dish, cover and refrigerate for at least six hours to overnight, to marinate.

An hour before cooking, remove the meat from the refrigerator. Pre-heat the barbecue to high heat.

Meanwhile, prepare the cherries. Have ready a double layer of foil, about 30cm square and a layer of baking paper on top. Pile the cherries onto the centre. Scatter over the cinnamon stick, cloves and allspice. Add the salt and pour over the orange or lemon juice and vinegar. Fold the paper over to cover the cherry mixture, then bring up the sides of the foil to make a parcel and seal the edges.

Place the lamb pieces fat side down. Cook for 5 minutes, or until well browned, turn over and brown other side for 5 minutes. Transfer to a plate. Reduce heat to medium-high. Lay the bay, or lemon myrtle branches and rosemary branches across barbecue grill plate. Place the lamb pieces on top of the leaves. Place the parcel of cherries beside the meat on the grill plate. Close lid of the barbecue. Cook for 15 minutes, then turn over and cook for 10 minutes for rare-medium for the smaller piece. The larger piece will take longer to cook. For medium, cook for another 10 minutes on each side or until done to your liking. Cook the cherries for 20 minutes, remove from heat and set aside until ready to serve. Transfer the meat to a large shallow plate and cover with foil. Rest for 15 minutes.

Cut the meat across into 1cm wide slices. Serve accompanied with spiced cherries. 

Serving suggestion: green beans, salad and roast potatoes.