Butterflied Leg of Lamb With Moroccan Herb Mechoul |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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posting to keep, delicious 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. Place lamb in a non-aluminum container.
2. Combine all the dry ingredients for the marinade and rub over the meat.
3. Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
4. Bring the lamb to room temperature if refrigerated.
5. Remove the lamb from the marinade and sprinkle with salt.
6. 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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