Butterflied Leg of Lamb With Moroccan Herb Mechoul Recipe #377029
posting to keep, delicious
by missmelany
30 min |
SERVES 6
- 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
- Place lamb in a non-aluminum container.
- Combine all the dry ingredients for the marinade and rub over the meat.
- Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
- Bring the lamb to room temperature if refrigerated.
- Remove the lamb from the marinade and sprinkle with salt.
- Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).
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5 stars