Butterflied leg of lamb with Moroccan mint mechoui

By: Antony Worrall Thompson From: Good Food Live

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Prep time:
20 mins, plus 2-3 hrs or overnight marinating
Cook time:
30 mins
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
  • 150ml 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
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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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