Butterflied Leg of Lamb With Moroccan Herb Mechoul

Ingredients

• 1 leg of lamb, boned and butterflied about 2kgs
• 600 ml water
• 150 ml olive oil
• 1 tablespoon fresh oregano, roughly chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 3 bay leaves, finely chopped

Directions

1. 1

   Place lamb in a non-aluminum container.

2. 2

   Combine all the dry ingredients for the marinade and rub over the meat.

3. 3

   Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.

4. 4

   Bring the lamb to room temperature if refrigerated.

5. 5

   Remove the lamb from the marinade and sprinkle with salt.

6. 6

   Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).