Ingredients
- 1 butterflied leg of lamb
- 1 lemon
- 50g butter
- 2 Tbsp ground sumac
- 2 Tbsp olive oil
- 1 large handful flat leaf parsley, chopped
- 4 Tbsp Ras El Hanout Spice Mix*
- 1 large bunch fresh mint, chopped
- 1 Tbsp fresh thyme, chopped
- black pepper
Spiced Butterflied Leg of Lamb
Method
- Melt the butter and mix in a bowl with olive oil
- Stir in the Ras El Hanout Spice Mix, thyme, lemon zest and juice, sumac, parsley, mint and grind in plenty of black pepper
- Place the lamb in a large shallow dish, pour over and rub in the marinade
- Cover with cling film and leave to marinate in the fridge overnight
- When ready to cook, light the barbecue and add the lamb (fat side down)
- Cook on a fairly high heat for 5 minutes until well browned then turn over and cook for a further 5 minutes to brown the other side
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook gently for 30 – 40 minutes turning occasionally until you have a crusty golden coating
- Remove the meat and leave to rest for 10 minutes before cutting into thick slices
- Serve alongside thick Greek yoghurt, with chopped mint and cucumber stirred through for a cooling sauce
Comments
If you have to move your barbecue indoors simply preheat the oven to 220˚C / fan 200˚C. Place the marinated lamb into a shallow roasting tin and cook on a high heat for 10 – 15 minutes then reduce the temperature to 180˚C / fan 160˚C and cook for a further 40 minutes. Then continue from method number 6
Thanks to Cardrona Merino for providing the lamb used in the demonstration.
If you would like to download a printable version of this recipe, please click here
* One version of Ras El Hanout spice mix.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
In a small bowl whisk together all ingredients until combined well.
Spice blend keeps in an airtight container at cool room temperature 1 month
