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Butterflied leg of lamb with Moroccan mint mechoui

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

Butterflied leg of lamb with Moroccan mint mechoui

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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Serves: 6

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

Ingredients
1 leg of lamb, 2.7kg in weight, boned and butterflied
Salt

For the marinade:

600ml water
150ml Olive oil
6 tbsp fresh mint, roughly chopped
8 garlic clove, finely chopped
1 tbsp Paprika
1 tbsp Salt
1 tsp dried chilli flakes
2 tsp ground cumin
2 tsp freshly ground pepper
3 Bay leaves, finely chopped