Butterflied Leg Of Lamb With Moroccan Herb Mechoul

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 leg of lamb, boned and butterflied about 2kgs
• 600 ml water
• 150 ml olive oil
• 1 tablespoon fresh oregano, roughly chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 3 bay leaves, finely chopped

Recipe

• 1 place lamb in a non-aluminum container.
• 2 combine all the dry ingredients for the marinade and rub over the meat.
• 3 add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
• 4 bring the lamb to room temperature if refrigerated.
• 5 remove the lamb from the marinade and sprinkle with salt.
• 6 grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).