Grilled Lamb with Spiced Sauce and Rosemary and Jason's Hill Izak Bordeaux Blend
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes
Ingredients for the Lamb:
- 1.2 kg (2.6 lb) lamb leg or lamb chops
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
Ingredients for Spiced Sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp chili flakes (optional, for heat)
- 1 tsp tomato paste
- ½ cup beef or lamb stock
- ½ cup plain yogurt or fresh cream
- 1 tsp honey or brown sugar (to balance flavor)
- Salt and pepper, to taste
- Fresh rosemary sprigs, for garnish
1. Prepare the Lamb
- In a small bowl, mix olive oil, minced garlic, rosemary, cumin, paprika, coriander, lemon juice, salt, and pepper.
- Rub this marinade generously over the lamb.
- Let the meat rest for at least 30 minutes (or overnight in the fridge for deeper flavor).
2. Grill the Lamb
- Preheat your grill or griddle pan to medium-high heat.
- Place the lamb on the grill and cook for 5–6 minutes per side for medium doneness (adjust according to thickness and preference).
- Once done, remove from heat and allow to rest for 5–10 minutes to keep the meat juicy.
3. Make the Spiced Sauce
- In a saucepan, heat olive oil over medium heat.
- Add the chopped onion and sauté until soft and golden.
- Stir in garlic, cinnamon, cumin, and chili flakes. Cook for about 1 minute until fragrant.
- Add tomato paste and stock, stirring to combine. Let it simmer for 5 minutes.
- Reduce the heat, then stir in yogurt (or cream) and honey.
- Season with salt and pepper. Simmer for another 2–3 minutes until thickened slightly.
4. Serve
- Slice the grilled lamb and arrange it on a platter.
- Drizzle with the warm spiced sauce.
- Garnish with fresh rosemary sprigs.
