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Moroccan-Spiced Leg of Lamb with Herb Butter

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 8 to 10

  • Prep Time

    30 min.

  • Marinating Time

    2 to 4 h

  • Grilling Time

    35 to 47 min.

Ingredients
Instructions

the Ingredients

20151023095355 Row Redmeat 85

Butter

  • 115 grams (1 stick) unsalted butter, softened
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 2 large garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Marinade

  • 160 millilitres extra-virgin olive oil
  • 12 grams finely chopped fresh Italian parsley leaves and tender stems
  • 80 millilitres fresh lemon juice
  • 1½ tablespoon kosher salt
  • 1½ tablespoon paprika
  • 2 teaspoons ground cardamom
  • 4 garlic cloves, finely chopped
  • 1½ teaspoon ground cumin
  • 1½ teaspoon ground ginger
  • 1½ teaspoon ground turmeric
 
  • 1 boneless leg of lamb, about 2.3 kilograms, butterflied and trimmed of excess fat

Special Equipment

  • instant-read thermometer

Instructions

  • Combine the butter ingredients. Set aside.
  • Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag. Place the lamb inside the bag, press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 4 hours, turning occasionally. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Grill the lamb, fat-side down, over direct heat, with the lid closed, until nicely marked, 10 to 12 minutes. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade. Then move the lamb over indirect medium heat and grill, fat-side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb reaches 51°C to 54°C for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
  • Cut the lamb across the grain into thin slices. In a small saucepan over low heat on the stove, melt the herb butter. Drizzle the butter over the lamb. Serve right away.

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