Morrocan Leg of Lamb

Morrocan Leg of Lamb


2 people made this

This boned leg of lamb makes a great barbecue meal for up to 8 people. Chermoula is a North African spice blend of cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, and pepper which, when sprinkled onto chicken and lamb before cooking, gives a spicy Moroccan flavour.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 2 tablespoons Herbie's Spices Chermoula Spice Mix
  • 1 boneless leg of lamb, approx 1.5Kg, butterflied and trimmed
  • 1 lemon, for juicing the meat while cooking

Preparation:10min  ›  Cook:40min  ›  Extra time:8hours marinating  ›  Ready in:8hours50min 

  1. Sprinkle Chermoula over lamb, coating all sides evenly, then sprinkle with a little lemon juice. Roll meat up tightly, swiss-roll style. Wrap in plastic wrap and refrigerate overnight.
  2. When you're ready to cook; preheat the barbecue and cook lamb, loosely covered with foil, for 10-15 minutes per side or until edges are crispy and thicker sections are still pink and juicy, squeezing lemon juice over the meat occasionally while it's cooking.
  3. Let rest for 5 minutes, then slice and serve.

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