Ingredients
• 1kg butterflied lamb leg
Marinade
• 3 Tbsp olive oil
• 1 1/2 tsp ginger, finely grated
• 1 tsp ground cinnamon
• 1 tsp ground coriander seed
• 2 tsp salt
• 1 lemon, zest
Carrots
• 8 medium carrots, peeled, cut into 2cm oblong shapes
• 2 Tbsp olive oil
• 2cm piece fresh ginger, crushed
• 1/4 tsp ground cinnamon
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin seeds
• 1 Tbsp honey
• 1/2 cup mint leaves
Method
1. For the lamb marinade, combine all ingredients in a small bowl and mix well. Place lamb in a baking dish and rub the marinade into the lamb. Cover and chill in the refrigerator for 2 hours.
2. Remove lamb from refrigerator 30 minutes prior to cooking to bring to room temperature. Pre-heat BBQ or grill pan to medium-high heat.
3. Place lamb, fat side down, on the grill and cook for about 5 minutes. Rotate lamb 90 degrees and cook for a further 5 minutes. Turn lamb over and repeat on the other side for medium-rare. Remove from the heat and stand for 10 minutes, lightly covered with aluminium foil.
4. While the lamb is cooking, make the glazed carrots. Place medium frying pan over high heat with 2 tbsp of oil. Once oil is hot, add carrots, reduce heat to medium high and let sit undisturbed for about 5-7 minutes until carrots start to brown.
5. Add ginger, toss carrots and season with salt.
6. Cook for a further 15 minutes over low-medium heat, tossing occasionally until brown on all sides.
7. Add cumin, coriander and cinnamon, toss to coat and return to heat for 2 minutes more. Add honey and toss once more, leaving on the heat for an additional 2 minutes to help the honey caramelise. Add mint just before serving.
8. Slice the lamb into thin strips and serve with carrots. Drizzle with any remaining glaze and pan juices.
