About this recipe:Moroccan spices seem to compliment the flavours of lamb perfectly and in this recipe the spices are not too overpowering allowing the gentle lamb flavours to remain the focus of the dish.
85ml olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
chopped fresh thyme, to taste
4 cloves garlic, minced
1 teaspoon harissa
chopped fresh coriander
juice of 1 lemon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 pinch ground cinnamon
2.5kg boneless leg of lamb, butterflied
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Combine all of the ingredients in a bowl, except the lamb, then rub the lamb generously all over with the mixture. Allow the lamb to come up to room temperature before placing on the barbecue.
Preheat the barbecue to a medium heat. Grease the grill then lay the lamb on top. Cook evenly for 60 minutes, turning often (reduce the heat of the barbecue if the lamb begins to burn). The lamb will be cooked to medium with the time stated however as the thickness of the lamb will vary from cut to cut, I advise you check the lamb every 20 to ensure that the lamb does not overcook. Allow to cook a little longer if you like your lamb a little more well done.
Remove the lamb from the barbecue and cover in aluminium foil. Allow to rest for 10 to 15 minutes before serving.
After rubbing the lamb in step one allow several hours to marinate if you have time, as this will promote much richer flavours when you come to take your first bite.