Butterflied leg of lamb with Moroccan mint mechoui

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By: Antony Worrall Thompson From: Good Food Live

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This recipe is classed as easy

Rating 3.50 / 5 (8 votes)

Prep time:
20 min, plus 2-3 hrs or overnight marinating
Cook time:
30 min

A spicy marinade gives a real depth of flavour to Antony Worrall Thompson's truly tasty lamb dish, great for barbecues


1. Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb.

2. Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature.

3. Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt.

4. Heat a barbecue to cooking point or heat a griddle until very hot.

5. Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.

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Latest Comment


piggin fantastic! we had a family barbie and it was the best thing on offer! Try this - you wont be disappointed!

MichaelD80892 MichaelD80892  Posted 30 Apr 2011 10:02 PM