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A butterflied lamb leg is an ideal cut of meat for the BBQ, as the longer cooking time gives the outside a deep charred crust, whilst the inside is still pink and juicy. This dish takes its inspiration from Turkey, with the lamb marinated in Urfa Chilli Paste and then the Ezme Mezze used as a condiment, with its sharp and tangy mixture of tomatoes, peppers and pomegranate molasses perfect for cutting through the smoky, meaty flavours.
For the marinade:
For the salad:
Make the marinade for the lamb by combining all the ingredients together in a bowl. Spread all over the outside of the lamb then wrap in clingfilm or place in a tray and cover. Leave to marinate for a couple of hours, or ideally overnight.
Boil a kettle then combine 500ml boiling water with the stock cube in a jug, then whisk until dissolved. Place the bulgur wheat in a medium pan on a medium heat and add the hot stock. Season with salt, pepper and a drizzle of oil and bring up to a simmer, then turn the heat to low, cover with a piece of parchment paper and a tight-fitting lid. Cook for 15-20 minutes, until all the liquid has been absorbed. If the wheat still feels a little chewy, don’t worry, as it will continue to cook. Allow to cool until ready to serve.
Remove the stalks from the mint and parsley. Roughly chop the mint, parsley and dill/tarragon and set aside.
Juice half of the lemon into a small bowl. Add the crushed garlic, 4 tbsp olive oil and a good dose of salt and pepper. Stir to combine and set aside.
The lamb is best cooked over a hot charcoal or gas grill, but you could also cook it under a hot grill and then roasted in the oven. Once the charcoals are white hot, start cooking the lamb. If possible, try to cook the lamb to the side of the hottest parts, as the fat in the lamb can cause flames to rise up and make the lamb taste burnt. As its such a large piece of meat, you can afford to take your time building up the colour on the outside. Keep turning the lamb every 3-5 minutes, so that the outside takes on a deep colour, with crispy edges. Once the heat has died down a little, put the lid on the bbq so that it can cook like an oven and absorb some of the smoky flavours the cooking generates. The whole piece will take around 20-30 minutes to cook, so that it’s still pink in the thickest parts, but this depends on the size of the lamb and the heat of the grill. If you squeeze the thickest parts, it should feel soft but still with some spring. If using a meat thermometer, aim for 45-50 C at the thickest part.
When cooked, remove the lamb and allow to rest for 15 minutes. Add the herbs and dressing to the bulgur wheat and stir to combine. Taste and add more seasoning if needed, including more lemon if you want.
Cut the lamb into slices and serve with the bulgur wheat salad and a large spoonful of Ezme Mezze on the side, along with any of the lamb juices that have collected.