
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
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
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.
Prep:
20 min, plus 2-3 hrs or overnight marinating
Cook: 30 min
Cook: 30 min
Ingredients
1 leg of lamb, 2.7kg in weight, boned and butterfliedSalt
For the marinade:
600ml water150ml 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
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