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Butterflied Lamb with Moroccan Mint Mechoui

3 kg Leg of lamb; boned and well trimmed (roughly 4-5cm/1" thick)
25 g Chopped fresh mint; plus extra to garnish
2 Lemons; juice of
4 Garlic cloves; finely chopped
2 tb Ground coriander
2 ts Paprika
2 ts Ground cumin
2 ts Coarse ground black pepper
1 ts Cayenne pepper
4 tb Extra virgin olive oil
Salt; to taste
Jewelled couscous; (see recipe) and fresh green salad, to serve

1 Put the lamb in a shallow non- metallic dish. Mix all the remaining ingredients but the salt and rub over the meat. Cover tightly with clingfilm and chill overnight or leave to stand at room temperature for 2-3 hours.

2 Preheat the oven to 230c/450f/Gas 8. If the lamb has been chilled overnight, bring back to room temperature.

3 Place the lamb cut-side up on a rack in a large roasting tin and season with salt. Roast for 15 minutes, turn over and roast for 10 minutes until rare. Remove the lamb from the oven and leave to rest in a warm place for 10 minutes.

4 If you don't like your lamb too pink, you can cover it with foil at this point and it will continue to cook. Carve into slices, scatter over the mint to garnish and serve at once with the couscous and salad.

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