Butterflied leg of lamb with Moroccan rub
Method
- Open the lamb out on a flat surface and use a knife to slice into the thickest part of the meat so that it opens out to give an even thickness right across the joint. This will help it all to cook at the same rate. Now mix together the marinade ingredients in a bowl.
- Place the butterflied lamb in a large, shallow dish and rub the marinade all over the lamb using your hands. Cover the dish with clingfilm and refrigerate for at least 2 hours.
- Pre-heat the barbecue then place the lamb onto the rack and cook for about 5 min/side until nicely browned then turn the lamb and cook for
a further 5 mins. - Now reduce the heat or move coals over to one side of the barbecue and place the lamb over the empty side. Close the barbecue lid and continue to cook for 30-40 mins for medium rare/pink, 50-60 minutes for well done, turning once.
- Barbecues vary so check that the meat is cooked through. Transfer the lamb to a chopping board or warm plate, cover tightly with foil and allow to rest for 15 mins. Serve the lamb cut into
thick slices.
- Recipes from www.qvcuk.com
- There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Tip
Ras el Hanout is a North African spice blend which imparts a warm, aromatic flavour
Ingredients
2.5 kg (5lb 8oz) leg of lamb, butterflied by your butcher To make the marinade 4 tbsp olive oil 1 tbsp chopped thyme leaves 3 cloves garlic, crushed Grated zest and juice 1 lemon 1 tbsp Ras el Hanout 1 tsp salt Fresh ground black pepper
Notes
Time: 30 mins Serves: 6-8 Nutrition: n/a
Bauer Xcel
