Ingredients
Marinade
- 125 ml (4 fl oz/½ cup) olive oil
- 125 ml (4 fl oz/½ cup) white wine
- 3 tablespoons lemon juice
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 kg (2 lb 4 oz) leg of lamb, boned
- oil, for brushing
Herbed crust
- 2½ large handfuls basil leaves
- 4 large handfuls coriander (cilantro) leaves
- 2 tablespoons pine nuts
- 73 tablespoons olive oil
- 25 g (1 oz/¼ cup) finely grated parmesan cheese
- 40 g (1½ oz/½ cup) fresh white breadcrumbs
Method
1. Put all the marinade ingredients in a non-metallic bowl and mix together well. Cut a series of small diagonal slits into the lamb, then put the lamb in a shallow non-metallic dish and pour the marinade over. Cover and refrigerate for 2 hours.
2. Heat a kettle or covered barbecue to high. While the plate is heating, make the herbed crust. Put the basil, coriander, pine nuts and garlic in a food processor and blend until finely chopped. Add the oil and parmesan and blend until combined.
3. Transfer to a bowl, mix the breadcrumbs through and season to taste. If the mixture is a little dry, add a little more olive oil.
4. Brush the barbecue hotplate lightly with oil. Remove the lamb from the marinade and cook for about 5 minutes on both sides, or until well browned and sealed. Remove from the heat and place on a double sheet of foil.
5. Spread the herbed crust onto the lamb and press down firmly. Seal the lamb in the foil, bringing the ends of the foil together at the top and rolling them down like a parcel. Put the lamb on the barbecue, then lower the lid and roast for 35–40 minutes for medium rare, or until cooked to your liking. Cover and rest for 10–15 minutes, then slice and serve with creamed potatoes and steamed vegetables.
