Maple and Chili Lamb Roast

Maple and Chili Lamb Roast

1. Prepare the Lamb: Place the butterflied leg of lamb on a cutting board. Using a sharp knife, prick about 20 holes into the skin side. Push the rosemary sprigs deep into the holes, then season the lamb generously.

2. Make the Glaze: In a small saucepan, combine all glaze ingredients, reserving a few sliced chilies. Bring to a boil, stirring to mix well. Once boiling, remove from heat and set aside.

3. Prepare the Barbecue: Light the barbecue and wait until the coals turn ashen. You should be able to hold your hand about 5 cm above the grill for at least 5 seconds.

4. Cook the Lamb: Place the lamb skin-side down on the grill and cook for 10 minutes. Using tongs, turn the lamb over and cook for another 10 minutes. Repeat this process two more times, cooking for 5 minutes on each side, for a total of 30 minutes.

5. Baste and Finish: Baste the lamb with the glaze, turn it again, and continue to baste for an additional 10 minutes, or until the lamb is deep brown and sticky. Remove from the grill and place on a board. Cover loosely with foil and let it rest for 20 minutes.

6. Serve: Carve the lamb into thin slices and top with the reserved sliced chilies.

Tip

If you have any leftover maple and chili-glazed lamb, finely chop it and reheat in a frying pan until sticky and caramelized. Serve it over warmed naans, topped with chopped coriander and additional sliced green chilies, if desired.