Rare Medium

Roasts & Carvery

Sam Burke

Meat Lamb

Cut Lamb Leg

For Rub: combine all ingredients in a bowl.
Score lamb at 3cm intervals and rub all over with spice rub. Cover and refrigerate for 2 hours or overnight. Stand at room temperature for 30 minutes before cooking.
Pre-heat grill or barbeque to high on one side and medium on the other. Place lamb on the hot side to char. When the internal temperature reaches 40◦C, move into the medium side and cook until internal temperature reaches 56◦C.
Remove from heat, rest the lamb covered loosely with foil.
To make dressing: combine yoghurt, mint, cumin and salt flakes in a bowl. Top with pomegranate arils.
Place lamb and vegetables on a serving platter, season with salt and cracked pepper and drizzle with pomegranate molasses.