Butterflied leg of lamb with Moroccan mint mechoui

By: Antony Worrall Thompson From: Good Food Live

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This recipe is classed as easy

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3.29 / 5 (7 votes cast)

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Prep time:
20 min, plus 2-3 hrs or overnight marinating
Cook time:
30 min
Serves:
6

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

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Ingredients

  • 1 leg of lamb, 2.7kg in weight, boned and butterflied
  • salt

For the marinade:

  • 600 ml water
  • 150 ml olive oil
  • 6 tbsp fresh mint, roughly chopped
  • 8 clove garlic, finely chopped
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp dried red chilli flakes
  • 2 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 3 bay leaves, finely chopped
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

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