the Ingredients
Special Equipment
- Weber Connect Smart Grilling Hub
- Premium Deluxe Carving Set
Instructions
This mouth-watering lamb is sure to be a huge hit. Give it a go, you won’t be disappointed!
In the kitchen:
- Trim the leg of lamb by removing some fat and making incisions in the meat. Then prepare the chermoula.
- Peel the onion and garlic. Chop both coarsely. Combine them in a blender.
- Wash the coriander and chop it finely. Add this to the onion mix with the salt, paprika, cumin and peppercorns. Mix it.
- Put it in a pot and add the olive oil.
- Bring to the boil and let it simmer for 5 minutes over gentle heat.
- Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature.
- Put the lamb on the spike for the rotisserie.
At the barbecue:
- Prepare the barbecue for indirect heat – approx. 200 ºC. Place the spike in the motor of the rotisserie and turn it on. Put the lid on the barbecue.
- Baste the lamb regularly with the remaining chermoula.
- Cook for 45 minutes – for rare meat, allow 10 minutes per 500g.
- Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes.
- Slice and serve.
- Trim the leg of lamb by removing some fat and making incisions in the meat. Then prepare the chermoula.
- Peel the onion and garlic. Chop both coarsely. Combine them in a blender.
- Wash the coriander and chop it finely. Add this to the onion mix with the salt, paprika, cumin and peppercorns. Mix it.
- Put it in a pot and add the olive oil.
- Bring to the boil and let it simmer for 5 minutes over gentle heat.
- Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature.
- Put the lamb on the spike for the rotisserie.
- Prepare the barbecue for indirect heat – approx. 200 ºC. Place the spike in the motor of the rotisserie and turn it on. Put the lid on the barbecue.
- Baste the lamb regularly with the remaining chermoula.
- Cook for 45 minutes – for rare meat, allow 10 minutes per 500g.
- Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes.
- Slice and serve.
In the kitchen:
At the barbecue:
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