Ingredients

• 1 lemon, rind finely grated, juiced
• 4 garlic cloves, crushed
• 1 teaspoon ground cinnamon
• 60ml (1/4 cup) extra virgin olive oil
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 2 teaspoon dried chilli flakes
• 1.27kg butterflied lamb leg
• 600g baby sweet potato, halved lengthways
• 2 large red onions, cut into wedges
• 250ml (1 cup) Massel chicken style liquid stock (see notes)
• 1/3 cup chopped fresh coriander leaves
• Salad leaves, to serve
• Lemon zest, to serve

Spicy peach chutney

• 1 tablespoon extra virgin olive oil
• 1 red onion, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 long fresh red chilli, finely chopped
• 60ml (1/4 cup) white wine vinegar
• 55g (1/4 cup) caster sugar
• 1 cinnamon stick
• 2 star anise
• 750g (about 4) firm but ripe peaches, peeled, chopped

Method

• Step 1 For the peach chutney, heat the oil in a saucepan over medium heat. Cook onion, stirring, for 7 minutes or until soft. Add ginger and chilli. Cook, stirring, for 3 minutes or until aromatic. Add vinegar, sugar, cinnamon and star anise. Stir to dissolve sugar. Reduce heat to low and simmer for 2-3 minutes or until thickened slightly. Add peach. Simmer, stirring occasionally, for 10-15 minutes or until peach is tender but still holding its shape. Cool.
• Step 2 Combine rind, juice, garlic, cinnamon, 2 tablespoon oil, 3 teaspoon cumin, 3 teaspoon paprika, and 1 1⁄2 teaspoon chilli flakes in a large bowl. Add lamb and rub over spice mixture to coat. Cover. Place in the fridge for 4 hours or overnight to marinate.
• Step 3 Grease and preheat an enclosed barbecue to 200°C. Remove lamb from fridge. Spray with oil. Season. Combine potato, onion, remaining oil and remaining spices in a bowl. Season. Toss gently to combine. Barbecue lamb on grill for 5 minutes each side or until browned. Barbecue potato and onion for 1-2 minutes each side or until browned. Transfer lamb and vegies to a large heavybased baking dish. Add stock. Cover with foil. Place in the centre of barbecue. Turn off the burners under the dish. Turn burners on either side to low. Close barbecue lid. Cook for 25 minutes for medium or until lamb is cooked to your liking. Transfer to a plate. Set aside, covered with foil, to rest. Cook vegies for a further 10 minutes or until tender.
• Step 4 Stir half the coriander into the chutney. Slice lamb. Sprinkle with lemon zest and remaining coriander. Serve with vegies, chutney, pan juices and salad leaves.