06 Aug 2018

Thomasina Miers’ barbecued ancho-marinated lamb with coriander salsa


A tangy spice rub will transform barbecued butterflied leg of lamb


In summer, there are few things I love more than cooking over coals. But of all the things you can barbecue, there is a special place in my heart for a butterflied, grilled leg of lamb. Lamb sits happily with so many global cuisines and I am often pounding exotic lamb marinades with influences from the Levant, Africa, India and, of course, Mexico. This one is inspired by a particularly good lunch I had in Oaxaca a few years ago. For recipe follow this link