Morrocan Leg of Lamb
Morrocan Leg of Lamb
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:40min ›
Extra time:8hours marinating ›
Ready in:8hours50min
- 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.
- 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.
- Let rest for 5 minutes, then slice and serve.
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