What do you need?
1 kg leg of lamb bunch of fresh mint 6 cloves of garlic 2 tbsp Sriracha sauce 1 tbsp sugar 1 tbsp lemon juice 1 tsp salt 1 tsp pepper 1 tsp ground cumin 2 tsp Za'atar spices
In the Netherlands, there is sometimes talk of a separation of the burgundian lifestyle by the rivers. Nonsense of course, because Bastards knows only too well how to celebrate life. In Europe, they talk about the garlic frontier. Whether it is the Mediterranean climate or the garlic, at least they live happily ever after. To be on the safe side, here is a Mediterranean recipe, with a lot of garlic. Boudewijn Duivenvoorden shared this recipe with us. Do you have a nice recipe? Mail it to us and we will share it with our family of misfits, The Bastards.
1 kg leg of lamb bunch of fresh mint 6 cloves of garlic 2 tbsp Sriracha sauce 1 tbsp sugar 1 tbsp lemon juice 1 tsp salt 1 tsp pepper 1 tsp ground cumin 2 tsp Za'atar spices
Step 1: For the marinade, put the Sriracha, sugar, salt, pepper, cumin, Za'atar lemon juice and a handful of mint in a mortar and make a nice spicy paste. Coat the entire leg with this paste all around. Step 2: Next, make 6 small incisions in the leg and hide 6 whole garlic cloves in them. Step 3: Put the leg in a ziplocker bag and leave the marinade overnight. Step 4: On the day you are going to grill, remove the meat from the refrigerator an hour in advance. Grill the leg on all sides until nicely browned, about 5 minutes per side. Step 5: Place the platesetter and insert a thermometer into the thickest part of the leg. For a medium rare leg of lamb cook to a core temperature of 54 degrees. This will take about 45 minutes. Tip: Serve with pita bread and a fresh tzatziki of cucumber, mint garlic and cottage cheese.
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