Georgian-Inspired Grilled Leg of Lamb with Red Rice · PrimedTable
British🥩 Meat
Georgian-Inspired Grilled Leg of Lamb with Red Rice
⏱ 150 min
A Georgian-inspired grilled leg of lamb butterflied and seasoned with a blend of herbs and Georgian spices. Cooked over charcoal until the exterior is golden and crisp while the interior remains tender and blushing. Served with red rice infused with lamb fat and spices, alongside smoked mushrooms, caramelised coals-roasted onions, and a fresh herb and pomegranate sauce.
Butterflied leg of lamb, bone removed~2-2.5 kgest.
Red riceRice weight is half the amount of water by weight½ kg
Water1 liter
Lamb fat, trimmed from the meatSlice and render for cooking~100 gest.
OnionsFinely chopped2
ChilliTorn, small amount for heat½
Bay leaves2
Caraway seedsClassic Georgian spice
to taste
Black pepperGenerous amountto taste
Saltto taste
FenugreekLeaves or seeds3 tsp
MarigoldMix of dried and fresh~1 tbspest.
Chilli powdera pinch
Ground corianderSavoury spice, excellent with lambto taste
RosemaryFresh~2-3 sprigsest.
Garlic cloves2
Lemon juiceFor acidity; can substitute with vinegar or pomegranate~3 tbspest.
Olive oilFor making the spice paste~4-5 tbspest.
Oyster mushroomsAny mushrooms can be used~300 gest.
WalnutsRoughly brokena handful
Stock or waterTo rehydrate the mushrooms~1-1.5 cupsest.
Whole onions in their skinRoasted in the coals~4-6est.
TarragonFresh, generous amount~2-3 tbspest.
MintFresh~2-3 tbspest.
Cold-pressed sunflower oil~3-4 tbspest.
VinegarFor the herb sauce~2 tbspest.
PomegranateSeeds and/or juice~1est.
Steps
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1
Slice the lamb fat and add to a pan with a little olive oil, rendering it until crispy.
2
Add finely chopped onions and cook until soft and fragrant, creating a flavour base.
3
Add torn chilli, bay leaves, caraway seeds and black pepper, stirring until fragrant.
4
Pour in 1 litre of water and bring to a boil. Add red rice and salt, cover, reduce heat and simmer for 50 minutes to 1 hour until the rice is soft but holds its shape. Stir occasionally and check seasoning.
5
Place the butterflied lamb on a cutting board and score the meat lightly to help it absorb flavours and cook evenly.
6
Combine fenugreek, marigold, chilli powder, ground coriander, salt and black pepper into a spice blend.
7
Add fresh rosemary and other fresh herbs, pound together. Mix in garlic cloves, lemon juice and olive oil to form a spice paste.
8
Generously rub the spice paste all over the lamb, making sure to work it into all the cracks and crevices and fat areas.
9
Place oyster mushrooms next to the lamb on the grill, smoking and drying them over the charcoal to develop a nutty flavour.
10
In a pan, sauté onions and garlic until golden. Add olive oil, broken walnuts, and the dried mushrooms. Add a little water or stock and simmer gently until the mushrooms are soft and silky. Sprinkle with marigold if desired.
11
Place whole onions in their skins in the coals and roast for about an hour until the inside caramelises and softens. Peel away the skin and chop the onions.
12
Mix the chopped roasted onions with plenty of fresh tarragon and mint. Dress with cold-pressed sunflower oil and vinegar. Add pomegranate seeds and juice, and mix through.
13
Grill the lamb over charcoal, turning occasionally, until the exterior is golden, crisp and charred, and the inside remains blushing and juicy. Let rest for about 10 minutes.
14
Slice the rested lamb and arrange on a serving board with the red rice, grilled mushrooms, caramelised onion sauce and herb mixture. Garnish with edible flowers and pomegranate seeds.
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