Georgian-Inspired BBQ Leg of Lamb by Jamie Oliver

Ingredients

• 2.5 kg (5.5 lb) leg of lamb, butterflied
• 150g (1.5 cup) walnuts, toasted and finely chopped
• 4 tbsp pomegranate molasses
• 4 cloves garlic, minced
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh parsley, finely chopped
• 1 tbsp ground coriander
• 1 tbsp ground fenugreek
• 1 tsp chili flakes
• 2 tbsp olive oil
• 1 tsp sea salt

Instructions

1. Combine the toasted walnuts, pomegranate molasses, minced garlic, chopped cilantro, parsley, coriander, fenugreek, chili flakes, olive oil, and salt in a bowl to create a thick paste
2. Lay the butterflied leg of lamb flat on a tray and rub the walnut paste thoroughly over both sides of the meat
3. Let the lamb marinate for at least 1 hour at room temperature, or up to 24 hours in the refrigerator.
4. Prepare a charcoal grill for medium-high heat, ensuring an even layer of hot coals
5. Place the lamb on the grill and cook for 40-45 minutes, turning every 5-7 minutes to ensure even charring and an internal temperature of 55°C (130°F) for medium-rare.
6. Remove the lamb from the grill, cover loosely with foil, and let it rest for 15 minutes before carving against the grain.