Barbecued Boneless Leg of Lamb with Smoky Spiced Tomato Sauce

This is proper barbecue food — juicy boneless leg of lamb cooked until tender and blushing, then sliced and served with a bold, smoky spiced tomato sauce. Rustic but generous, perfect with crusty bread, salads, or roasted veg straight off the barbie.

How long will it take?

1 hour

What’s the serving size?

What do I need?

1.8 kg boneless leg of lamb
1 tbsp olive oil
3 cloves garlic, crushed
2 tsp dried rosemary
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper

For the Smoky Spiced Tomato Sauce

1 tbsp olive oil
1 small brown onion, finely diced
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried chilli flakes, optional
400 g tin crushed tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
Salt, to taste
Freshly ground black pepper, to taste

How do I make it?

Pat lamb dry with paper towel.
In a small bowl combine olive oil, garlic, rosemary, ground coriander, smoked paprika, salt and pepper. Rub mixture all over the lamb, pressing it into the meat. Set aside at room temperature for 15 minutes.
Preheat barbecue to medium-high heat. If possible, set up barbecue for indirect cooking (one hot side, one cooler side).
Place lamb on the hot side of the barbecue and sear for 3-4 minutes per side until nicely browned.
Move to the cooler side, close the lid, and cook for 35-45 minutes, turning occasionally until the internal temperature reaches 65C.
Remove lamb from barbecue, cover loosely with foil, and rest for 15 minutes before slicing.
While the lamb rests, make the sauce by heating olive oil in a small saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Stir in garlic, coriander, cumin, smoked paprika and chilli flakes, and cook for 30 seconds until fragrant.
Add crushed tomatoes, vinegar and brown sugar and simmer gently for 15 minutes, stirring occasionally, until thick and rich. Season to taste with salt and pepper.
Slice lamb thickly across the grain and spoon over the warm sauce. Serve with crusty bread, grilled vegetables or a simple green salad.