Monday, May 08, 2017


Resipi kambing perap yang cukup mudah. Saya menggunakan rempah yang dibeli di kedai Arab. Saya cuma blend bawang putih dan daun ketumbar. Rempah, bahan blend dan minyak zaiton dilumur pada daging dan perap semalaman. Memang terasa rempah-rempahnya. 

Menu ini saya hidangkan bersama roti dan buncis celur. Untuk sosnya saya buat sos pudina memang kena dengan kambing

Easy Middle Eastern Grilled Lamb

    1/4 cup Masterfoods harissa (Middle Eastern spice blend)
    1/4 cup extra virgin olive oil
    2 garlic cloves, crushed
    2 tablespoons chopped fresh coriander leaves
    2 x 1.2kg butterflied legs of lamb
    Extra fresh coriander sprigs, to serve


    Combine harissa, oil, garlic and coriander in a bowl. Place lamb, skin-side down, on a board. Rub lamb all over with spice mix. Place in a large glass or ceramic dish. Cover. Refrigerate for at least 2 hours, to allow flavours to develop (see note).

    Preheat a barbecue plate or grill (with hood) on high heat. Remove lamb from dish. Reduce heat to medium-high. Barbecue lamb, skin-side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood. Cook for a further 15 to 20 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover loosely with foil. Set aside to rest for 10 minutes.


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