Butterflied Leg of Lamb with Moroccan Herb Mechoul

Name: Butterflied Leg of Lamb with Moroccan Herb Mechoul
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 leg of lamb; 600 ml water; 150 ml olive oil; 1 tbsp fresh oregano; 3 garlic cloves; 1 tbsp paprika; 1 tsp dried chili pepper flakes; 1 tsp ground black pepper; 2 tsp ground cumin; 3 bay leaves

Grilled lamb and oregano, warmed with paprika and chilli. It's finished with salt.

30 min · Serves 6 · Medium

Method

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Time: Cook 30 min · 30 min total
Difficulty: medium

1
Place lamb in a non-aluminum container. Combine all the dry ingredients for the marinade and rub over the meat.
2
Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
120 min
3
Bring the lamb to room temperature if refrigerated. Remove the lamb from the marinade and sprinkle with salt.
4
Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).
15 min