Morrocan Leg of Lamb

    8 hours 50 minutes

    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
    2 people made this

    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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