Recipes & Tips

Barbecued Lamb Leg with Corn Salsa Recipe

  • Servings: 4-5
  • Prep Time: 6 minutes
  • Cook Time: 40 minutes

This slow roasted leg of New Zealand grass-fed lamb is topped with a flavorful corn salsa. Tip: ask your butcher to bone and butterfly the leg of lamb for you!


For the Lamb:

  • 3 ¼ lbs. leg of New Zealand grass-fed lamb (Tip: look for the Taste Pure Nature Logo)
  • 1 tablespoon sumac
  • Oil
  • Salt and pepper, to taste

For the Corn Salsa:

  • 2 tablespoons olive oil
  • 1 red bell peppers, finely diced
  • 1 cup corn kernels
  • 1 clove garlic, finely chopped
  • 1 tablespoon ground cumin
  • ½ cup cilantro leaves
  • ½ cup small mint leaves


For the Lamb:

  • 1. Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a crisscross pattern. Rub the sumac over the lamb, then brush or spray lightly with oil and season with salt and pepper.
  • 2. Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 20 minutes, turn with tongs and cook for another 20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before serving.

For the Corn Salsa:

  • 3. Add the oil to a frying pan and heat over a medium-high heat. Add the red bell peppers, corn, garlic and cumin. Cook for 2-3 minutes, stirring occasionally.
  • 4. Remove from heat and stir in the cilantro and mint. Serve the sliced lamb with the corn salsa.

To Slow Roast the Lamb Leg:

  • 5. Preheat the oven to 320° F. Lightly score the inside of the thickest part of a 3 1/4 lb butterflied lamb leg in a crisscross pattern. Rub a little oil and sumac over the lamb. Season with salt and pepper. Place in roasting dish, cover dish with baking paper and foil, roast for 2 hours, remove paper and foil and roast for another 30 mins to brown lamb.
  • 6. Serve with the corn salsa, chopped red bed peppers, cilantro and mint leaves.
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