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Barbecued Mechoui Lamb

1 Leg lamb; (6lbs boned and butterflied)

1 bn Fresh mint; chopped
2 Lemons; juice of
1 tb Garlic; finely minced
2 tb Coriander; ground
1 ts Cayenne pepper
2 ts Paprika
2 ts Ground cumin
2 ts Freshly ground pepper
2 fl Olive oil
4 fl Orange juice; (optional)
2 tb Fresh mint; chopped, for garnish

Place the lamb in a non-aluminium container.

Combine all the ingredients for the marinade and rub over the meat. Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.

Bring the lamb to room temperature, if refrigerated.

Heat the oven. Remove the lamb from the marinade and sprinkle with salt. Cook the meat until rare, remove from the oven and allow a few minutes before carving.

Sprinkle with a little chopped mint before serving.

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