Spicy leg of Lamb with mint-and chilirelish

Ingredients for Spicy leg of Lamb with mint-and chilirelish

Instructions for Spicy leg of Lamb with mint-and chilirelish

To prepare the Spicy leg of Lamb with mint-and chilirelish recipe, please follow these instructions:

The previous day poured spidskommen the seeds in a clean pan and roast over high heat until the aroma is released. Take the seeds of heat and shock them coarsely in a mortar. Pour them into a large bowl. Soak saffron in 2 tablespoons. boiling water for 10 minutes. Pour the saffron, garlic, harissa, lemon juice, shallots, yogurt and salt down to spidskommen the seeds and stir it thoroughly together. Set it aside.

Open the boneless leg of lamb. Cut the superfluous fat away. Cut the meat into 3 or 3 pieces (as frying time can be varied according to the thickness) by gently cutting the tissue that connects muscles. Cut a few deep incisions in the meat and put the pieces in a large flat dish. Pour the yogurt marinaden over and use a brush so you can get the well into the cuts. Cover the dish loosely with cling film and put it in the refrigerator so the meat can marinate overnight.

An hour before the lamb meat to fry, made relishen.
Came the sugar in a small bowl and pour lemon juice over. Stir in the chopped Mint, chilli, olive oil, salt and pepper in. Let relishen stand at room temperature, so the flavors can develop.

Sprinkle the meat with salt and pepper, put the thickest piece on the grill directly over medium heat and fry the first. Pieces that are more than 5 cm. thick, Cook for 25-35 minutes. Pieces that are 2 ½-5 cm. thick, Cook for 15-20 minutes. Turn the pieces, when half of the frying time has elapsed. If you like lamb meat red, frying time will be shortened by 5 minutes. Let the meat rest for 5 minutes before you cut it out.

Serve with mint and chilirelish.