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Whole Barbecue Lamb Leg with Cumin Mint Dip

8 servings


Gluten Free Low Sodium

Nutritional Facts Per Serving

32.2 g
3 g
0.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 276
  • Fat 14.3 g
    • Saturated   4.1 g
    • + Trans 
  • Cholesterol 99 mg
  • Sodium   90 mg
  • Carbohydrate 3 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 32.2 g
    • Vitamin A 2 %
    • Vitamin C 2 %
    • Calcium 5 %
    • Iron 20 %


Combine all ingredients for the dip in a small bowl. Refrigerate until needed.

For the lamb, combine first 6 ingredients in a large bowl. Add the lamb and turn to coat. Preheat the barbecue to medium-high. Set the lamb on one side of the barbecue; close the lid. Turn the heat off underneath the lamb; leave the other side set to medium-high. Cook the lamb, turning occasionally, until the desired doneness is achieved – 75 to 80 minutes should cook the lamb to medium to medium-rare.

The best way to gauge doneness is to insert an instant-read meat thermometer into the thickest part of the lamb. For rare lamb, internal temperature should be 130 degrees F; for medium-rare, it should be 135 degrees F; and for medium, it should be 140 degrees F.

Once cooked, allow the lamb to rest for 10 minutes before slicing and serving with the yogurt dip alongside.

Serving Suggestions

Serve the juicy lamb with a few tasty side dishes created from recipes in our website collection, such as Boiled, Smashed and Fried New Potatoes, Grilled Eggplant Salad with Feta and Oregano, and Green Bean Salad with Tahini Dressing.

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