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.


  • 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

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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