Butterflied-leg-of-lamb-with-mororccan-marinade

Barbecued butterflied leg of lamb with Moroccan marinade

Roasting this fragrant, spiced meat over charcoal gives it an authentic, smoky flavour

By , 30 March 2017

(7 votes)

Barbecued butterflied leg of lamb with Moroccan marinade

  • 40 Mins

  • Serves: 6

Nutritional Info
Each 215g serving contains

  • Energy

    1178KJ

    282KCAL

    14%

  • Fat

    15.1g

    med

    22%

  • Saturates

    5.8g

    med

    29%

  • Sugars

    2.2g

    low

    2%

  • Salt

    0.34g

    low

    6%
of your reference intake.
Typical energy values per 100g: 548kJ/131kcal.
Ingredients
  • 3tbsp Asda Fat Free Greek Style Natural Yogurt
  • 1tbsp harissa paste
  • 2 cloves garlic, crushed
  • 1tbsp ground coriander
  • 1 red onion grated
  • Juice and zest of 1 lemon
  • 1tbsp rapeseed oil
  • 25g Grower’s Selection Coriander leaves picked and stalks chopped
  • Black pepper
  • 0.9kg Butcher’s Selection Boneless Lamb Leg Joint
  • 85g pack Grower’s Selection Watercress
  • Extra Special Mint Sauce
Method

  • For the marinade, put the yogurt in a bowl. Add harissa paste, garlic, coriander, onion, lemon, rapeseed oil, coriander and black pepper. Mix together.

  • Unroll the lamb joint and lay out as flat as possible. Massage the marinade over it, then cover with clingfilm, put in the fridge and leave for at least 2 hrs, or ideally overnight.

  • About 10-20 mins before you’re ready to cook the lamb, light your BBQ – the heat needs to be high.

  • Put the lamb on the hot grill (or a hot griddle if cooking indoors) and cook for 10 mins each side until crisp, golden and done through. Put on a warm plate, cover with foil and rest for 30 mins.

  • Carve the lamb and serve with watercress, mint sauce and roast lemon garnish.