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Serves: 8

Mechoui Leg of Lamb with Chermoula Sauce

  • Prep Time

    15 min.

  • Cooking Time

    45 min.

  • Method

    Indirect

  • Prep Time

    15 min.

  • Cooking Time

    45 min.

  • Method

    Indirect

Ingredients

Mechoui Leg Of Lamb 692X636Px 346X318
  • 1 Leg of lamb
  • CHERMOULA SAUCE
  • 1 medium onion
  • 3 garlic cloves
  • 1/2 bunch fresh coriander
  • 2 tbsp coarse salt
  • 3 tbsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp peppercorns
  • 250ml olive oil

Instructions

    In the kitchen:

  • 01 Trim the leg of lamb by removing some fat and making incisions in the meat. Then prepare the chermoula.
  • 02 Peel the onion and garlic. Chop both coarsely. Combine them in a blender.
  • 03 Wash the coriander and chop it finely. Add this to the onion mix with the salt, paprika, cumin and peppercorns. Mix it.
  • 04 Put it in a pot and add the olive oil.
  • 05 Bring to the boil and let it simmer for 5 minutes over gentle heat.
  • 06 Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature.
  • 07 Put the lamb on the spike for the rotisserie.
  • At the barbecue:

  • 01 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.
  • 02 Baste the lamb regularly with the remaining chermoula.
  • 03 Cook for 45 minutes – for rare meat, allow 10 minutes per 500g.
  • 04 Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes.
  • 05 Slice and serve.

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